Beef salad and corn hot off the grill
Japanese flavours shine in this beef paired with a ‘‘green’’ salad and a side of corn.
kettle of water to the boil.
Whisk together all Asian beef ingredients (except beef) in a large bowl. Add beef, toss to coat and leave to marinate.
Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
Whisk together all miso dressing ingredients and set aside. Remove any excess marinade from beef. Toss broccolini and corn with a drizzle of oil, do not season. Set all aside to barbecue.
Place edamame in a small, heat-proof bowl, cover with boiling water and leave to cook for at least 10 minutes, or until the barbecue items are cooked. Drain.
Cook beef on barbecue grill for 4-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 10 minutes, before slicing thinly against the grain. While beef rests, place corn on barbecue grill, flat-side-down and cook for 4 minutes. Add broccolini to grill, turn corn and cook both veges for a further 4 minutes, until both are tender and slightly charred.
Place all sesame corn ingredients in a medium bowl and toss to combine. Cut cooked broccolini in half widthways and add to a large bowl, along with cooked rice, drained edamame and miso dressing and toss to combine. Season with pepper.
To serve, divide edamame broccolini salad between plates and top with Asian beef. Drizzle over a little remaining miso dressing. Serve sesame corn on the side.
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Barbecue Asian beef with edamame broccolini salad and sesame corn.