Black Garlic Steak & Umami Miso Butter Potato
Imagine sinking your teeth into a perfectly seared steak, infused with the rich and savory notes of black garlic, paired with a creamy miso butter potato. This dish is not just a meal; it’s an experience that takes your taste buds on a delightful journey.
why make this recipe
This Black Garlic Steak & Umami Miso Butter Potato is the perfect combination of flavors and textures, elevating a simple dinner into a gourmet meal. The umami-rich miso brown butter and crispy shiitake mushrooms enhance the steak and potato, making them sing! Plus, it’s surprisingly easy to prepare, making it great for weeknight dinners or special occasions.
how to make Black Garlic Steak & Umami Miso Butter Potato
Ingredients:
- NY strip steak
- Black garlic paste
- Baked potato
- Miso
- Butter
- Shiitake mushrooms
- Scallions
- Soy sauce
- Spinach
- Sesame seeds
Directions:
- Preheat the oven to 400°F (200°C).
- Rub the NY strip steak with black garlic paste and season with salt and pepper.
- Sear the steak in a hot skillet until browned on both sides, then finish cooking to your desired doneness.
- Bake the potato in the oven until tender.
- In a separate pan, melt butter and mix with miso. Sauté shiitake mushrooms until crispy.
- Once the potato is done, slice it open and top with miso brown butter, crispy shiitake mushrooms, and chopped scallions.
- For the quick sesame spinach salad, blanch spinach, drain, and toss with sesame seeds and a little soy sauce.
- Serve the steak alongside the potato and salad.
how to serve Black Garlic Steak & Umami Miso Butter Potato
Plate the steak next to the loaded baked potato for an instant gourmet feel. Drizzle any remaining miso brown butter over the steak for extra flavor, and add a sprinkle of sesame seeds over the spinach salad for a nice touch. Your family and friends will be impressed by this visually appealing and delicious dish!
how to store Black Garlic Steak & Umami Miso Butter Potato
If you have leftovers (though they may be hard to come by!), store them in an airtight container in the refrigerator. The steak can last for up to 3 days, and the baked potato will stay fresh for about the same time. Reheat the steak in a skillet for the best texture and flavor.
tips to make Black Garlic Steak & Umami Miso Butter Potato
- Make sure your skillet is hot enough before adding the steak to ensure a nice sear.
- For an extra buttery flavor, use a combination of regular butter and a little olive oil while cooking.
- Experiment with different types of mushrooms; oyster mushrooms also work great in this recipe!
variation
Feel free to switch up the steak with a chicken breast or even a hearty portobello mushroom for a vegetarian option. You can also add other vegetables to the salad, like cucumbers or bell peppers, for added crunch and color.
FAQs
Q: Can I make this recipe ahead of time?
A: While the steak is best cooked fresh, you can prepare the miso brown butter and crispy mushrooms ahead of time. Just reheat them when you’re ready to serve.
Q: What can I substitute for black garlic paste?
A: If you can’t find black garlic paste, you can use regular garlic paste or roasted garlic for a slightly different flavor profile.
Q: Can I use another cut of steak?
A: Yes! While NY strip steak is delicious, you can use ribeye, sirloin, or even flank steak if that’s what you have on hand. Just adjust the cooking time according to the thickness of the cut.
Black Garlic Steak & Umami Miso Butter Potato
Ingredients
For the Steak & Potato
- 1 piece NY strip steak Can be substituted with ribeye, sirloin, or flank steak.
- 2 tablespoons black garlic paste Can substitute with regular garlic paste or roasted garlic.
- 1 piece baked potato Best baked until tender.
- 2 tablespoons miso For the miso brown butter.
- 2 tablespoons butter For sautéing; combine with olive oil for extra flavor.
- 1 cup shiitake mushrooms Can experiment with other types of mushrooms.
- 2 scallions chopped For topping the potato.
- 1 tablespoon soy sauce For seasoning the spinach salad.
- 2 cups spinach For the quick salad.
- 1 tablespoon sesame seeds For sprinkling on the salad.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rub the NY strip steak with black garlic paste and season with salt and pepper.
- Bake the potato in the oven until tender.
Cooking
- Sear the steak in a hot skillet until browned on both sides, then finish cooking to your desired doneness.
- In a separate pan, melt butter and mix with miso. Sauté shiitake mushrooms until crispy.
- Once the potato is done, slice it open and top with miso brown butter, crispy shiitake mushrooms, and chopped scallions.
- For the quick sesame spinach salad, blanch spinach, drain, and toss with sesame seeds and a little soy sauce.
Serving
- Plate the steak next to the loaded baked potato. Drizzle remaining miso brown butter over the steak and sprinkle sesame seeds over the spinach salad.
