Griddled Steak with Asparagus, Broccoli and Miso Chilli Dressing

Some things in life are worth doing just because they make you feel good. This recipe is exactly that. It's just delicious. In every mouthful. In every way possible. It has it all - sweet, sour, salty, heat, crunch, juiciness, a touch of that charred flavour that sets your tastebuds alight...

The key, as always, is to buy the best quality steak you can afford. You can also prepare this in advance and serve it cold if you like. Brunch, lunch, dinner, whatever you do just make it and thank me later!

Griddled Steak with Asparagus, Broccoli and Miso Chilli Dressing

Serves 2

oil

1 small onion, sliced

1 sirloin steak, about 300g, excess fat trimmed 

200g tenderstem broccoli, any large ones halved length-ways

200g asparagus tips, trimmed 

4 tsp brown rice or white miso paste

1 lime, zest and juice 

1 tsp soy sauce 

2 tsp clear honey or maple syrup 

1 red chilli, finely chopped

20g roasted peanuts, chopped

sea salt and freshly ground black pepper 

Cook the sliced onion with a pinch of salt in a small frying over a medium heat, stirring occasionally, for around 10 minutes until soft and lightly browned.

Meanwhile, cook the broccoli and asparagus in salted boiling water for 3 minutes. Drain and rinse under cold water to stop the cooking process. Meanwhile, combine the miso paste in a small bowl with the lime zest and juice, the soy sauce, honey and chilli. 

Heat a griddle pan (or frying pan) over a high heat until smoking hot. Rub the steak with a little oil on both side then cook in the hot pan for 2 minutes on each side. Wrap in tin foil and set aside to rest.

Add the broccoli and asparagus to the pan and cook for 6-8 minutes, turning once until they are lightly charred. Transfer to serving plates. 

Slice the steak, season well with salt and pepper and place on top of the vegetables. Pour any resting juices from the steak into the miso dressing and give it a good stir. Top the veg and steak with the caramelised onions, drizzle over the miso dressing then scatter over the chopped peanuts.