I’ve always loved the idea of chargrilling. The signature running stripes , the subtle smokey flavour.. There’s something about grilled food that makes it seem so much more interesting and appetizing.
I’ve only just acquired my chargrill pan a couple of months ago but it has quickly proven itself to be one of the best “investments” i’ve made this year. From sweet and sticky chicken to mushrooms with pasta to griddled salmon, it worked its magic beautifully and last night’s dinner, chargrilled beef slices with soba in miso dressing, was one more to add to the list.
This was such a breeze to make, especially since i had chosen to cut the beef fillet into thin slices before searing them to cut down on cooking time. Everything, from cooking the beef slices and soba to making the miso dressing, can be easily done over the stove at the same time, as long as you keep an eye on the dressing to make sure it doesn’t boil.
The beef slices, seasoned and seared, had a slightly smokey flavour that really complemented the sweet and salty miso dressing. Dressed up with a sprinkle of sesame seeds and sliced spring onions, this made for a light but really satisfying meal just bursting with flavour.
I do expect to be using my chargrill plate quite a bit more in the next couple of months. It still has me scurrying into the kitchen to lug it out, getting it going and flipping the food with a huge grin on my face. There’s just something about it i can’t quite explain that makes me feel all sophisticated. I can’t wait to try Alton Brown’s steak which he promises to have a nice brown crust yet succulent inside and chargrilled fruits. Just not at the same time of course 
Chargrilled Beef with Soba and Miso Dressing [adapted from delicious.'s June 2007 issue]
Ingredients
300g fillet steaks, semi frozen and sliced into 1/2-inch thick pieces
Olive oil
3 handfuls of soba noodles
3 tbsp miso paste
1/3 mirin (Japanese rice wine)
2 spring onions, thinly sliced
2 tsp sesame seeds
- Heat a chargrill plate over high heat. Brush steak slices with olive oil and season with salt and black pepper. Place pieces on plate and turn heat down to medium high. Sear slices for a minute then flip them over and sear for about another minute. Remove from heat.
- Cook soba noodles according to directions and refresh under running cold water; set aside.
- Whisk miso and mirin in a small saucepan over low heat till a smooth mixture forms. Remove from heat.
- Toss noodles, steak slices and dressing together and top with sesame seeds and sliced spring onions. Serves 2
