Classic steak and slaw turns Japanese with a side-kick of silky, miso-glazed eggplant. A fast flash in the pan takes care of the protein, while fresh veg is doused in a tangy dressing to counterbalance the delicious umami flavour slap that is miso and meat.
Preheat oven to 200°C fan-forced. Slice eggplant into long 3cm lengths.
Peel and finely grate ginger. Place ginger, miso, mirin, and ½ the sesame oil in a bowl and mix to combine. Toss eggplant in miso sauce and place on a lined baking tray. Spoon over any remaining sauce and bake for 15–20 minutes or until golden brown. While eggplant is cooking, continue with step 3.
Combine soy sauce, rice wine vinegar, remaining sesame oil, salt and pepper in a bowl big enough to fit the slaw.
Thinly slice cabbage. Chop avocado into 2cm pieces. Thinly slice spring onion. Place cabbage, avocado and spring onion in the bowl with the dressing and toss gently to combine.
Brush steaks with olive oil and sprinkle with salt and pepper. Heat a frypan over medium heat, add steaks and cook for 3 minutes. Turn and cook for a further 3 minutes. Cover with aluminium foil and set aside to rest for 5 minutes.
Serve steaks with miso eggplant and slaw.