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Cooking 101
Punchy, umami-rich Gingery Miso sauce, whisked with butter and drizzled over a perfectly charred steak becomes a meal when you serve it all over a delicious salad with hints of sesame oil and coconut aminos.
Chef Tip: A few tips regarding steak. Let it temper. Cooking a steak directly out of the fridge won't get you an evenly-cooked, super juicy result. So leave it on the counter for 30-60 minutes before cooking. On the flip side, let it sit for a few minutes before you slice it. It's true about the juices staying inside when you rest the steak.
2 (12oz) Ribeye or New York strip steaks (about 1 ¼ inches thick)
Cooking oil
Salt
6 cups of salad greens
4 radishes, sliced thin
Toasted sesame oil
Coconut aminos
2 tbsp unsalted butter
Let the steaks rest at room temperature for 30 minutes before you cook them
Heat a large cast iron skillet over high heat, then add a glug of oil
When the oil shimmers, place steaks in the skillet and cook, undisturbed, until seared on bottom, about 4 minutes
Flip and cook until steak for about 3-4 minutes longer. Both sides should have a nice sear and the internal temp should be 135-140°F for medium/medium rare. Remove steaks to a plate to rest
Meanwhile, prepare the greens and radishes on a platter and drizzle with sesame oil and coconut aminos. Season with a pinch of salt
Slice the steak into strips. Turn the pan back on over medium heat, add butter and about ¼ pouch of Gingery Miso sauce and stir into a velvety sauce. Add the steak strips into the pan and spoon the sauce over the steaks, basting for 30 seconds
Add the steak strips to the salad and toss
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Golden Turmeric Tahini and Herby Chimichurri sauce.
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