WITH Father’s Day approaching, I have been working on Sunday’s restaurant menu this week and trying to come up with some suitable dishes to please the male contingent.

Sadly my beloved dad is no longer with us but he always appreciated a good steak so I’ll be sure to incorporate a nice piece on beef on the menu.

If you’re looking for a tasty dish to cook for your dad, grandad or the special man in your life this weekend then today’s Japanese inspired Miso steak is a real winner.

The combination of the salty miso, sweet honey and fiery kick of the chillies creates a proper taste sensation, especially if you like big, bold flavours.

Sirloin is the best cut to use for this but you could also use rib-eye – you need a bit of fat content to give it some extra meaty flavour.

Miso is a traditional Japanese seasoning made from fermented soybeans.

This protein-rich paste is a staple of Asian cuisine and provides a base flavour for many dishes. Often described as the fifth flavour or ‘umami’, it adds a deep, savoury element to a variety of recipes.

It’s also rich in vitamins and minerals and because it is fermented it’s full of ‘good bacteria’ which is essential to gut health.

Add it to soups and stews, dressings, sauces and marinades to create an extra depth of flavour to compliment your dish.

My favourite way to use miso is as a marinade for steak so I hope you enjoy this dish as much as I do. If you’re not a fan of spicy foods you can omit the chillies.

Serve with rice or noodles and stir-fried greens for a more Japanese-style dish or with some chunky chips or sweet potato fries for a jazzed up version of steak and chips.


(serves 2)

2 sirloin steaks (approx. 180g each)

2 tbsp miso paste

1 tbsp honey

1 tbsp soy sauce

1-2 red chillies, finely sliced

Black pepper

Olive oil

Mix the miso paste with the honey, soy sauce and half the chillies to create a marinade. Rub into the steaks, making sure they are well coated then cover and allow to marinate in the fridge for a couple of hours or overnight.

Take the steaks out of the fridge at least 30 minutes before you are ready to cook them. Season with a twist of black pepper and drizzle both sides with a little olive oil.

Set a griddle or frying pan over a high heat and once its very hot, add the steaks.

Cook for 2-3 minutes on each side for medium-rare (depending on the thickness) or longer if you prefer it more well done. Remove from the pan and allow to rest for five minutes.

Before serving, slice the steaks into strips and arrange on a plate. Pour any resting juices over the top and scatter with the remaining sliced chillies.