Soy-Soaked Steak with Crispy Fried Egg & Miso Charred Cabbage

SERVES 2
TAKES 40 minutes

A Ginger Pig twist on the classic steak dinner, marinating the steaks in soy, seasons and tenderises the meat, giving you wonderfully tender steak that boasts the most delicious umami flavour. This pairs perfectly with the caramelised miso cabbage and that crispy fried egg is a textural sensation. Try this once and we’re sure you’ll be coming back to it again and again.

1. Remove the steaks from the fridge 2 hours before cooking. Place in a dish big enough to fit both and pour over the soy sauce, set aside to marinate for 30 minutes.
2. Mix the miso paste, garlic granules and butter together and spread over the cabbage quarters.
3. Set a skillet or heavy-bottomed pan on a medium heat, when it’s feeling hot, place in the cabbage, cook on one side for 5 minutes until golden and beginning to char, turn over and cook for a further 4 minutes, finally flip to cook the outer leaves for 3 minutes, remove and place on a plate in a warm oven whilst you cook the steak.
4. Drain any excess soy sauce from the steaks and rub with 1 tbsp oil. Set a griddle pan on a medium heat, when beginning to smoke, carefully place in the steaks. Cook on one side for 4 minutes, turn and cook for a further 4 minutes. This is for steak that is cooked medium rare to allow the fat the render. If you want it cooked more, leave in the pan for a further 4 minutes on each side.
5. Remove and allow to rest whilst you cook the eggs. Set a frying pan on a medium-high heat, crack in one egg at a time, allow to fry so the bottom and edges go crispy, basting the yolk as you go. Remove and drain any excess oil, and place on top of the steamed jasmine rice. Do this again with the second egg (of course, cook to your liking – we prefer a jammy yolk).
6. Carve up the steaks and serve next to the rice and eggs. Garnish both the eggs with a scattering of spring onions, coriander and red chilli. You can also scatter this over the cabbage too.
7. Finish with a drizzle of chilli oil, if using. Serve with the charred, miso cabbage and enjoy!

• 2 x 350g ribeye steaks (or steak of your choice)
• 6 tbsp light soy sauce
• 2 free range eggs
• Oil, for frying
• 1 sweetheart cabbage, cut into quarter wedges lengthways
• 1 tbsp miso paste
• 1 tsp garlic granules
• 2 tbsp butter
• Steamed jasmine rice, to serve
• 1 red chilli, finely sliced
• Handful coriander, roughly chopped
• 1 spring onion, sliced
• Chilli oil (optional)
• Sesame seeds, for garnish (optional)