Steak and Asparagus Rice Bowls

This speedy, fuss-free and healthy steak recipe – from Eleanor Maidment’s new book Crazy Busy Weeknights – makes for the perfect mid-week treat

STEAK AND ASPARAGUS RICE BOWLS WITH MISO-MUSTARD SAUCE. IMAGE: CAROLYN BARBER

Salty from miso and with a hit of nose-tingling fieriness from English mustard, this is one of the best sauces to serve with a steak. If you make the sauce in advance (it’ll keep in the fridge for 2–3 days), then the rest of the meal can be knocked up in about 10 minutes.

Print Recipe

Steak & Asparagus Rice Bowls with Miso-Mustard Sauce

Total Time20 minutes mins

Course: dinner, Main Course

Keyword: miso, mustard, rice, steak

Servings: 2

Author: Eleanor Maidment

Ingredients

• 2 x 200 g rib-eye steaks
• 2 tsp sunflower oil
• 200 g asparagus ends trimmed
• 250 g pouch of cooked rice basmati or jasmine
• salt and black pepper
• black sesame seeds or white ones toasted, to serve

MISO-MUSTARD SAUCE

• 3 tbsp single cream
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 2 tsp English mustard
• 1 1/2 tsp runny honey
• 1 small garlic clove chopped
• squeeze of lemon juice

Instructions

• If you can, take the steaks out of the fridge 30 minutes before you plan to cook them. Season with salt and pepper.
• Place all the sauce ingredients and 1-2 tablespoons water in a small, high-powered blender and whizz until smooth; set aside.
• Set a frying pan or griddle pan over a high heat (or use a hot barbecue). Pat the steaks dry and brush all over with 1 teaspoon oil. Cook for 2-3 minutes on each side for medium-rare; set aside to rest for 5 minutes.
• Wipe out the pan. Toss the asparagus with the remaining oil, and season lightly with salt. Toss into the pan and fry for about 2 minutes until charred in places.
• Meanwhile heat the rice according to the pack instructions and divide between serving plates. Halve the asparagus and pile on top. Then slice the steak and arrange on the plates. Spoon over any resting juices, then drizzle over the dressing (you may not need it all). Scatter with sesame seeds and serve.

Recipe taken from Crazy Busy Weeknights by Eleanor Maidment, published by Ryland Peters & Small (£20). Photography by Carolyn Barber © Ryland Peters & Small