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Grilled Wakanui Sirloin Steak with Sweet Miso Ginger Sauce


250g Wakanui Sirloin Steak

Vegetable oil

Sea salt & fresh ground pepper

1/3 cup white shiro miso paste

1/3 cup mirin or other sweet cooking wine

2 tsp. fresh minced ginger

1-2 Tbsp. soft brown sugar

Fresh asparagus

Rice noodles

Spring onions, thinly sliced


Bring the Wakanui Sirloin Steak to room temperature. Preheat your grill or fry pan to a high heat. Rub the steak with vegetable oil and season well with salt and pepper.

Cook for approximately 3 minutes each side for medium-rare, 4 minutes each side for medium. Remove from the heat and rest for 2 to 3 minutes.

Combine the miso paste, mirin, ginger and soft brown sugar in a small saucepan. Heat the sauce together with any cooking juices left over from the steak and a little (3-4 Tbsp.) water. Taste and if necessary add more brown sugar to your liking.


Quickly blanch fresh asparagus for 1 to 2 minutes in boiling water. Cook the rice noodles according to packet instructions, drain and transfer to plate. Slice the steak and arrange over the noodles and generously spoon over the sauce. Sprinkle with thinly sliced spring onions if desired.