- Preheat the oven to 220°C, 200°C fan, gas mark 7. Put a baking
tray in the oven to heat up. Mix the potato wedges with 1
tablespoon of the rapeseed oil and the chillies, thyme, garlic and
cornflour. Season with freshly ground black pepper then toss
everything together so the wedges are coated. Pour onto the
preheated baking tray and cook in the oven for 15
- Meanwhile, heat a nonstick griddle pan over a high heat and
cook the steaks for 1½ minutes each side for rare, or 2 minutes
each side for a medium steak. Brush the miso paste and honey over
the steaks while they are cooking to caramelise them. Remove from
the pan and let rest for 5 minutes before serving.
- Put the watercress, cucumber, radishes, spring onions, mint,
basil and tarragon in a serving bowl.
- In a smaller bowl, make the dressing by whisking together the
sherry vinegar with the remaining oil and the palm sugar. Pour the
dressing over the salad and serve with the wedges and salad.
Don't brush the miso paste over the steaks too early on as it will
burn the meat.
Bring steaks to room temperature before cooking - 30 minutes out
of the fridge is about right.
*Wash your hands after handling raw meat.