Miso & chilli noodles with BBQ sesame hanger steak
- 600g Our Farm Angus Beef Hanger Steak
- 1 teaspoon salt flakes
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 2 garlic cloves, crushed
- 20g ginger, crushed
- 3 long green shallots, plus extra to serve
- 1 tablespoons miso paste
- 1 tablespoons chilli oil plus extra to serve
- 400g somen noodles
Place the hanger steak on a plate, season with salt flakes and drizzle with sesame oil. Leave steak to stand at room temperature for 30 minutes.
Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.
Meanwhile, heat butter in a large non-stick frypan over medium-high heat. Add garlic, ginger and long green shallots and cook for 4-5 minutes until golden. Add the miso and cook, stirring, for 1-2 minutes or until the miso is lightly caramelised. Add 1 cup of boiling water and chili oil and continue to cook for 5 minutes until reduced and slightly reduced.
Cook the somen noodles according to packet instructions and add them to the miso & chilli sauce. Toss until combined.
To serve, slice the beef and serve with noodles and sauce, long green shallots and chill oil. Enjoy.