Black Garlic Steak & Umami Miso Butter Potato
A gourmet dish featuring perfectly seared steak infused with black garlic and a creamy miso butter potato, enhanced with crispy shiitake mushrooms.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat steak in a skillet for best results.