Bite after bite of tender, melt-in-your-mouth goodness.

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Serves: 2

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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What to do

  • 1. Preheat oven to 190°C.

  • 2. Par boil sweet potato until sides just start breaking up, approximately 5 minutes. Don't overcook. Carefully drain all liquid out. Place sweet potato on roasting tray and leave for 15 minutes to dry out and cool.

  • 3. Once dried and cooled gently coat sweet potato with salt, pepper, diced herbs and veg oil. Place in oven for 25 minutes or until golden and crisp.

  • 4. While chips are in oven, rub the steaks with some vegetable oil, sea salt and pepper. Also rub a little oil into rosemary sprigs. Set aside.

  • 5. In a small bowl, mix the butter and miso. Set aside.

  • 6. Preheat a heavy based fry pan (cast iron preferably) or BBQ until hot (it has to be hot!) Place steaks in pan. Sear for 2-3 minutes to get a good seal (this will help keep juicy) and turn and sear other side for another 2-3 minutes for medium rare (check notes for other cooking times).

  • 7. Once cooked, remove steaks from pan onto a plate and cover with foil to rest for at least 4-5 minutes.

  • 8. Plate up steak and spoon a healthy dollop of miso butter on top. Happy days.

  • Tips

    • It's important that the pan/BBQ is very hot to create a good seal. Otherwise if it's not hot enough it will start to stew and end up tough. Big no no.
    • For rare cook 1-2 minutes each side, medium rare 2-3 minutes each side, medium 3-4 minutes each side, medium well 4-5 minutes each side, well done 5-6 minutes (if still not well done, put it in the oven for 5 minutes then rest for at least 5-6 minutes). These times will vary depending on the thickness of your steak.
    • To check how well it's cooked, you can push the middle of your steak with your finger. If it's very soft it'll be rare; if it's springy it'll be closer to medium; if it's firm it'll be closer to well done.
    • If you have a temperature probe, check the internal temperature in the middle or thickest part of steak for well doneness. Rare 52-55°C, medium rare 55-60°C, medium 60-65°C, medium well 65-69°C, well done 70°C.
    • Scotch fillet is my personal favourite (so is flank!). You can use any steak cut you want.
    • All steaks will come in different sizes and thicknesses so just adjust your cooking time to suit your steak. Always always rest the steak after cooking!
    • Use any miso paste you want. Genmai miso (which is used here) is made from fermenting soy beans and brown rice.

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