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Miso steak and chilli chips

Miso paste makes these ribeye steaks by Jean-Christophe Novelli a classic dinner with an Asian twist.
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Ready time:30 minutes

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Prep time:
15 minutes

Cooking time:
15 minutes

1 serving provides

  • 49.9
  • 835
  • 6.3
  • 1.85
  • 22.5


  1. 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 minutes. 
  2. 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. 
  3. Put the watercress, cucumber, radishes, spring onions, mint, basil and tarragon in a serving bowl. 
  4. 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.

Cook's tips:
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.  



  • 750g Maris Piper potatoes, skin left on, cut into chunky wedges
  • 2 tablespoons SO Organic rapeseed oil
  • 1 teaspoon crushed chillies by Sainsbury's
  • 1 teaspoon fresh thyme leaves by Sainsbury's, washed
  • 1 clove garlic, crushed
  • 1 teaspoon cornflour by Sainsbury's
  • 2 x 400g packs (4 steaks) British ribeye steaks by Sainsbury's
  • 1 teaspoon runny honey by Sainsbury's (optional)
  • 2 tablespoons miso paste by Sainsbury's
  • 75g bag watercress by Sainsbury's
  • ½ cucumber, washed and sliced on the diagonal
  • ½ x 200g pack radishes by Sainsbury's, washed, trimmed and thinly sliced
  • ½ x bunch spring onions, washed, trimmed and thinly sliced
  • ½ x 28g pack fresh mint by Sainsbury's, washed and chopped
  • ½ x 28g pack fresh basil by Sainsbury's, washed and chopped
  • ½ x 20g pack fresh tarragon by Sainsbury's, washed and chopped
  • 1 tablespoon Sainsbury's Spanish sherry vinegar
  • 1 teaspoon palm sugar by Sainsbury's

Meet the Chef

Find out about Jean-Christophe Novelli

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