Fusion Kitchen · Dinner
Chimichurri Miso Glazed Sirloin
An Argentinian-Japanese Nikkei-Argentine original, sirloin steaks basted with a glaze where white miso and chimichurri are combined at equal structural weight so the Argentine herb and vinegar tradition and the Japanese umami depth produce a finish that makes both traditions simultaneously legible.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
16gCarbs
5gSugar
2gFiber
680mgSodium
85mgChol
Goes well with
Cabernet Franc, Chinon, Loire ValleyCabernet Franc, Chinon, Loire Valley — A...
local
Malbec, Mendoza, ArgentinaMalbec, Mendoza, Argentina — A medium-bo...
international
Instructions
1
Prep
Whisk together white miso paste, red wine vinegar, olive oil, finely chopped parsley and oregano, grated garlic, chilli flakes, honey, and salt until miso fully dissolves and glaze is smooth. Set aside. Pat sirloin steaks completely dry, season all over with salt and pepper.
2
Sear
Heat neutral oil in a cast iron pan over highest heat until smoking. Sear steaks 2.5–3 minutes per side without moving, until deep brown. Stand on fat edge 1 minute to render, then reduce heat to medium.
3
Glaze
Spoon chimichurri miso glaze generously over both steaks. Cook 1 minute, tilting pan and basting continuously, until glaze caramelises into a sticky, aromatic crust.
4
Rest
Transfer steaks to a warm board and rest 5 minutes. While steaks rest, toss watercress and cherry tomatoes with olive oil and lemon juice.
5
Plate
Slice steaks against the grain. Arrange sliced beef on plates with dressed salad alongside. Spoon any remaining glaze over the beef. Serve with crusty bread or chimichurri chips.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 x 220g (7.8 oz) sirloin steaks
- 1.5 tbsp neutral oil
- 0.75 tsp fine sea salt
- 0.5 tsp black pepper
- 1.5 tbsp white miso paste
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 20g (0.7 oz) fresh flat-leaf parsley
- 5g (small handful) fresh oregano
- 2 garlic cloves
- 0.5 tsp dried chilli flakes
- 1 tsp honey
- 60g (2 oz) watercress
- 120g (4.2 oz) cherry tomatoes
- 1 tbsp olive oil
- 1 tsp lemon juice
- crusty bread