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Miso Butter Steak Salad

Miso Butter Steak Salad

Cooking Time: 20 minutes

Serves 2-4

What You Need:

  • 2 (12 oz) Ribeye or New York strip steaks (about 1 ¼ inches thick)
  • 1 tbsp vegetable oil
  • Salt
  • 2-4 heads of hardy lettuces (we used arugula)
  • 4 radishes, sliced thin
  • Toasted sesame oil
  • Coconut aminos
  • 2 tbsp unsalted butter
  • 1 pouch of Haven’s Kitchen Gingery Miso sauce

How to Make It:

  1. Let the steaks rest at room temperature for 30 minutes before you cook them
  2. Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmery and VERY hot
  3. Place steaks in skillet and cook, undisturbed, until seared on bottom, about 4 minutes.
  4. Flip and cook until steak for about 3-4 minutes longer. Both sides should be seared and the internal temp should be 135-140 degrees.
  5. Remove steaks to a plate to rest for 10 minutes
  6. While the steaks are resting, prepare the greens and radishes on a platter and drizzle with sesame oil and coconut aminos. Sprinkle with a pinch of salt.
  7. Once the steak has rested, return to pan over medium heat. Add butter and about ¼ pouch of Gingery Miso sauce. Spoon the melted miso-butter over steaks and baste constantly for about 2 minutes.
  8. Slice the steak and serve on top of the salad. Drizzle with warm miso butter

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