Miso Auberginen und Kartoffeln mit Knoblauch-Steak

Miso Eggplants and Potatoes with Garlic-Steak

Pane-bistecca

Miso eggplant and potatoes with garlic steak, all from the oven, so you can relax and have a drink while cooking!

Miso gives food an incredibly delicious umami flavor, as I’ve described in previous posts, here and here.

I love using Asian spice pastes, Japanese miso, Korean gochujang, Chinese chili garlic paste, and much more, because they give dishes that extra kick! It’s okay if it’s a little spicy!

Prep time

15 min

Cooking time

50 min

Portions

Total time

1 h 5 min

Ingredients

2 Neck Steaks

Marinade

4 Garlic cloves, chopped
2 tbsp Mustard
3 tbsp Olive Oil
Chili
Salt and Pepper

Vegetable

1 Eggplant, diced
2 large Potatoes, diced
2 tbsp Olive Oil
Paprika
Chili
Salt and Pepper
3 tbsp whites Miso
2 tbsp white Vinegar
2 tbsp Soy Sauce
2 tbsp Honey
2 Garlic cloves, chopped

Instructions

Step 1

Place the diced vegetables in a bowl and mix in the olive oil, salt, pepper, paprika, and chili. Toss well and let stand for 10 minutes.

Step 2

Then place the vegetables in a gratin dish and put in the oven. Roast for 20 minutes at 180°C.

Step 3

Meanwhile, mix the ingredients for the marinade together and add the steaks. Leave to marinate for 10 minutes. Heat a grill pan in the oven.

Step 4

After 20 minutes, place the steaks on the hot grill pan. Roast for 10 minutes.

Step 5

Then turn the steaks over and return them to the oven.

Step 6

Remove the vegetables and pour the mixture of miso, vinegar, soy sauce, honey, and garlic over them. Return to the oven and roast for another 20 minutes, just as long as the meat. Serve both hot together.

Notes

A dish with lots of umami! Here are some more miso recipes. Chef Chuns Miso Salmon, Japanese Miso Cod, Miso and Gochujang Dip and Japanese Miso Eggplants.

Miso Auberginen und Kartoffeln mit Knoblauch-Steak