Black pepper & soy flat iron steak with noodle slaw and miso-peanut dressing

Name: Black pepper & soy flat iron steak with noodle slaw and miso-peanut dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 80 g wedge red cabbage; 100 g wedge pointed spring cabbage; 160 g pack baby sugar snap peas; 1 carrot; 2 essential Waitrose salad onions; 25 g pack coriander; 275 g pack egg noodles; 30 g Cooks' Ingredients Crispy Fried Onions; 20 Clearspring Organic Shichimi Togarashi 7 Spice Blend, plus extra for sprinkling

The flavours of Japan are the inspiration for this recipe from Waitrose innovation chef Paul Gamble.

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Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the noodle slaw

80g wedge red cabbage
100g wedge pointed spring cabbage
½ x 160g pack baby sugar snap peas
1 carrot
2 essential Waitrose salad onions
¾ x 25g pack coriander
275g pack egg noodles
30g Cooks' Ingredients Crispy Fried Onions
20 Clearspring Organic Shichimi Togarashi 7 Spice Blend, plus extra for sprinkling

For the dressing

3 cloves garlic
20g piece ginger, peeled and finely grated to a purée
50g Cooks’ Ingredients White Miso Paste
60g smooth peanut butter
2 tbsp Cooks’ Ingredients Japanese Rice Vinegar
20g caster sugar
4 tbsp toasted sesame oil
2½ tbsp Vegetable oil
½ red chilli, deseeded and finely diced

For the steak

505g pack No.1 Black Pepper & Soy Flat Iron Steak
¼ x 25g pack coriander, leaves
1 lime, wedges, to serve

Start with the slaw. Finely shred both cabbages. Rinse in cold water, drain well and pat dry with a clean tea towel, then transfer to a large bowl.
Cut the sugar snaps in half lengthways and add to the bowl. Using a peeler, make ribbons from the carrot. Slice the salad onions and roughly chop the coriander leaves, then add to the bowl.
Cook the noodles according to pack instructions, then leave to cool. Meanwhile, make the dressing. Add the garlic and ginger purée to a bowl with the miso, peanut butter, vinegar, sugar and 2 tbsp water, then mix well. Slowly whisk in the oils to amalgamate, then add the chilli and set aside.
Fry the steak rare, according to pack instructions. Leave to rest for 10 minutes.
Add the cooled noodles to the bowl with the vegetables, then toss with the dressing, reserving 2-3 tbsp. Check the seasoning, then transfer the slaw to a serving bowl. Top with the crispy fried onions and sprinkle with shichimi.
Cut the steak into 0.5cm slices, against the grain of the meat. Place on a serving board, then drizzle over the reserved dressing and sprinkle with shichimi. Serve alongside the noodle slaw, with the coriander torn over and lime wedges for squeezing.

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