Good Food Miso Chilli Steak with Crispy Sweet Potatoes

Magazine: Good Food
Issue: January 2013
Recipe Rating:
Difficulty Rating:


Another Asian Fusion dish from those clever folk that compile the BBC Good Food magazine. This recipe was easy to put together, but did require the sourcing of miso paste. This would have been troublesome were it not for the fact that my usual standby, Thai Smile by Ravenscourt Park tube, stocked the stuff. It comes in two colours - an off-white and a light brown. I went for the light brown for absolutely irrational reasons - I decided on the fly the brown colouring must signify greater flavouring though suffice to say I have absolutely no proof to back up that nonsense. Miso paste lives in the fridge and is very squidgy. It is used as stock in Asian soups and sauces. That is the extent of my knowledge.

By making the dish I have finally found a method of cooking sweet potato where I love the result. The potato is cut into wedges and roasted with a smattering of sesame seeds. Lovely and takes a mere 25 minutes.

Another resounding success, and a recipe I will undoubtedly return to at a later date.

Changes from Published Recipe

The recipe suggests 'bavette steak' for the meat. I have to concede I had to look that up using Google; apparently it is a touch piece of meat off the flank of the animal. I opted against that, and not just because I didn't want to look a complete burk asking for it. I opted for rump steak instead and it was utterly gorgeous and melt-in-the-mouth.