Filete al Miso - Filete Bavette a la Parrilla

Ingredientes

• 800 g bavette (Flap, Skirt/Hangar Steak)
• 1 tbsp olive oil
• salt
• 4 brown onions
• 1 tbsp oil
• 30 g butter
• 40 g white miso
• 2 tbsp mirin
• 50 ml water
• 2 tbsp maple syrup
• 1 kg russet potatoes
• 2 spring onions
• 100 g kale
• 175 g butter
• 1 tbsp oil
• salt
• 1/2 tsp dried herbs
• 2 cloves garlic - crushed

Preparación

1. 1

   --- Onions ---

2. 2

   Peel and slice the onions

3. 3

   Cook on low-medium heat with oil & butter for 20-25 minutes, stirring regularly

4. 4

   Whisk miso, mirin, water & maple syrup together and pour into onion pan and cook for a further 2 minutes

5. 5

   --- Colcannon ---

6. 6

   Peel and chop potatoes into even sized pieces

7. 7

   Boil for approx. 20 minutes or until they are fork tender in salted water

8. 8

   Pick kale, chop kale & spring onions

9. 9

   Fry kale & onions with garlic & herbs in 75g butter and 1 tbsp olive oil until softened approx. 4-5 minutes

10. 10

    Season as necessary

11. 11

    dry: Once potatoes are cooked, drain and allow to steam dry for a minute

12. 12

    Mash using a potato ricer to get rid of any lumps and add in 100g chopped butter stirring gently to combine *see tips*

13. 13

    Fold in kale mixture and serve

14. 14

    --- Steak ---

15. 15

    season: Remove the steak from the fridge 30 minutes prior to cooking and add oil and season generously

16. 16

    Cook on BBQ @ 300c for 4-5 minutes per side or until internal temperature is 48-50c for MR

17. 17

    rest: Remove from the grill, place on a wire rack *see tips* and allow to rest for 10 minutes before slicing