Miso Butter Corn & Edamame with Skirt Steak Recipe
You’ll maybe have seen from the other recipes posted in the same week that I had a huge hunk of beautiful Skirt steak.
You also, might have read the restaurant review for Fat Po @ Punggol? I ordered two plates of their Grilled Sweetcorn ‘w’ Miso Butter, it was just so good. So today I came up with this little recipe to create a sauce, using the Miso Butter concept for a delicious Skirt Steak dish. Therefore it is my recipe and my idea – RIGHT? No arguments now.
Miso Butter Corn & Edamame with Skirt Steak: YUMMO!!!
Here we go;
Skirt Steak;
- I am assuming you have already trimmed this up and it is a beautiful slab of the finest skirt steak,
- Season that well with sea salt & cracked black pepper on both sides,
- Heat up a skillet pan on high heat – I added a little of the Wagyu beef dripping (rendered fat) to add to the flavour and to get things going,
- In with the steaks and cook for 4-5 minutes on each side and rest for 5-20 minutes – should be Pink2Pink medium-rare then,
- Slice thinly and plate,
- Sprinkle a little more sea salt & cracked black pepper over and await the sauce.
Sauce;
In a saucepan add:
- Tin of drained sweetcorn kernels,
- 1 cup of Edamame beans,
- 3″ knob of salted butter,
- 4 heaped Tbsp of white Miso paste,
- A pinch of cracked black pepper.
Slowly melt that down until all the flavours have muddled.
Spoon the sauce over the steak – just like in the picture.
This was just awesome. If you like salty & savoury steak, then look no further. This is the dish for you. I’ll be adapting the sauce to have as a marinade for chargrilled sweetcorn on the cob, but as a steak sauce, this is the one to follow. This is an absolute belter of a sauce. It has flavours popping all over the place and is perfect on top of that super-beefy medium-rare skirt steak. It has an insane flavour burst in fact. This is Miso Butter Corn & Edamame ‘w’ Skirt. It’s a cracker – ENJOY!!!