Miso-Rubbed Beef Sirloin with Asian Pear Salad and Wedges

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using).
2. Toss wedges on prepared tray with a drizzle of oil and season well with salt and pepper. Roast for about 25 minutes, until golden brown and crunchy. Turn once during cooking to ensure even browning.
3. While potatoes cook, prepare the rest of the meal. Pat beef dry with paper towels. Place on a plate and use your fingers to massage first measure of miso paste into meat. Set aside to marinate while you prepare the salad.
4. In a large bowl mix together second measure of miso paste, sweet chilli sauce, lemon juice and olive oil. Thinly slice bok choy and spring onions. Peel carrots then grate carrots and pear. Add all to bowl with dressing and toss to coat. Season to taste with salt and pepper.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reduce heat if miso starts to burn.
6. Remove beef from pan, cover with foil and rest for about 2 minutes before slicing thinly against the grain. In a small bowl, whisk together sweet chilli mayonnaise ingredients (if using).
7. divide wedges and Asian pear salad between plates and top with slices of miso-rubbed beef sirloin. Dollop with sweet chilli mayonnaise (if using).