Method
Combine the miso, ginger and chilli in a large bowl and then thin it with a bit of sake or water until the mixture is pasty. Spread the paste on the meat and then refrigerate for several hours.
On a preheated grill, cook for about two-to-four minutes per side, until the outside is crisp and the inside is medium-rare.
Serve immediately over a bed of mixed greens.

Nutritional information per serving: 1400 kilojoules, 45g protein, 14g carbohydrates, 15g fat (4g saturated). Serves 4.