Miso-glazed Australian ribeye steak

For the meat

• 1kg Australian beef ribeye
• 150g Miso paste
• 2 packed tbsp light brown sugar
• 3 tbsp unsalted butter
• 2 tbsp sunflower oil
• Salt and pepper, to taste

For the salsa

• 150g pomegranate seeds
• 70g  walnuts, toasted and coarsely chopped
• 2 tsp pomegranate molasses
• 1 tbsp olive oil
• 2 tsp  apple cider vinegar
• 20g  parsley, finely chopped

1. Sprinkle salt and pepper over the meat. Rub olive oil on both sides of the meat and then dab with the miso paste.
2. Place the meat in a heated pan; cook for 3-5 minutes on each side. Then, butter-baste the meat for a couple of minutes, remove from heat and allow to rest for 5-6 minutes.
3. In a bowl, add all the ingredients for the salsa. Mix well together to combine.
4. Serve at once, with the salsa spooned on top or alongside the meat.