Grilled beef, miso sweet potato and asparagus salad

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Serves: 4
Time to make: 40 mins
Total cost: $21.20 / $5.30 per serve
(at time of publication)

Dairy free Diabetes friendly Gluten free (or can be made gluten free*)High iron High protein Low sodium

Ingredients
Nutrition info.

Full ingredients list:

3 teaspoons miso paste
1 1/2 tablespoons mirin
2 teaspoons olive oil
500g sweet potato, peeled, cut into 2cm cubes
2 x 250g lean rump steaks, fat trimmed
2 bunches asparagus, trimmed, halved
2 teaspoons lemon juice
100g baby spinach
1 Lebanese cucumber, halved lengthways, thinly sliced
4 small radishes, thinly sliced
2 teaspoons lightly toasted sesame seeds, to garnish

Nutritional information (per serve)

Kilojoules:

1,882kJ

Calories:

450cal

Protein:

48.9g

Total fat:

13.4g

Saturated fat:

4.1g

Carbohydrates:

29.9g

Sugars:

13.7g

Dietary fibre:

5.4g

Sodium:

351mg

Calcium:

99mg

Iron:

7.1mg

Instructions

Instructions and steps:

Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Combine 1 teaspoon miso, 2 teaspoons mirin and 1 teaspoon olive oil in a large bowl. Add sweet potato, toss to coat, and transfer to prepared tray. Roast for 25–30 minutes, or until golden and tender.

Step 2Heat a barbecue hotplate or chargrill pan to medium-high. Lightly spray the steaks and asparagus with oil. Grill steaks for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Grill the asparagus for 1–2 minutes, turning, or until lightly charred and just tender.

Step 3Mix the remaining miso, mirin, olive oil and the lemon juice in a bowl until well combined.

Step 4To serve, divide the baby spinach, sliced cucumber, radish, roasted sweet potato and asparagus between 4 serving bowls. Thinly slice the beef steaks and add to each salad bowl. Drizzle with the miso dressing and garnish with toasted sesame seeds.