Beef Easy Main

Flank steaks with miso-lime butter and charred corn

Name: Flank steaks miso lime butter corn Colin Fassnidge
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1kg flank steak, at room temperature; ½ cup (60ml) olive oil; 6 corn cobs, husks pulled back, silks removed and tied with kitchen string; Red-veined sorrel (optional), to serve; 250g unsalted butter; ¼ cup (60ml) red miso paste; 2 spring onions, finely chopped; Finely grated zest and juice of 1 lime; 2 tbs mirin; 1 tsp caster sugar; ½ tsp dried chilli flakes

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Flank steaks with miso-lime butter and charred corn

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 01, 2018

Japanese flavours work well with robust flank steak, says Colin.

1kg flank steak, at room temperature
½ cup (60ml) olive oil
6 corn cobs, husks pulled back, silks removed and tied with kitchen string
Red-veined sorrel (optional), to serve

Miso-lime butter

250g unsalted butter
¼ cup (60ml) red miso paste
2 spring onions, finely chopped
Finely grated zest and juice of 1 lime
2 tbs mirin
1 tsp caster sugar
½ tsp dried chilli flakes

Method

1.

For the miso butter, place all the ingredients in a food processor and pulse to combine. Form into a log, wrap in plastic wrap and refrigerate to chill.
2.

Preheat a barbecue or grill pan to high temperature. Drizzle steak with 1 tbs oil and season well on both sides. Cook steak for 8 minutes each side for medium rare. Transfer to a plate and spread with a quarter of the miso butter. Cover loosely with foil to rest for 10 minutes.
3.

Meanwhile, brush corn with remaining oil and grill, turning often, for 15-20 minutes.
4.

Thickly slice steak and serve with corn, sliced miso-lime butter and sorrel, if using.