Miso marinated beef with ginger carrot mash
reduced salt soy sauce
1 clove(s), crushed
lean beef fillet
400 g, fat trimmed (buy 500g)
orange sweet potato (kumara)
300 g, chopped
4 individual, thinly sliced
- Combine miso, mirin, soy sauce and garlic in a shallow glass or ceramic dish. Add steaks and turn to coat. Cover and refrigerate for 30 minutes.
- Boil, steam or microwave carrot and sweet potato until tender. Drain.
- Meanwhile, preheat a chargrill or barbecue over high heat. Cook steaks for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes.
- Heat oil in a medium saucepan over medium heat. Cook ginger and shallots, stirring, for 1 minute or until fragrant. Add carrots and sweet potato and stir to combine. Remove from heat. Using a fork, roughly mash carrot mixture. Season with salt and freshly ground black pepper. Drizzle steaks with any pan juices and serve with mash.