Pan-Seared Steak with Smoky Miso Butter and Watercress Salad

• portioner: 6 servings
• total tid: 30 minutes

Ingredienser

2 tablespoons salted butter, room temperature

1 tablespoon white or red miso

3/4 teaspoon dry mustard

1/2 teaspoon smoked sweet paprika

1/2 teaspoon plus ¼ cup seasoned rice vinegar

2 1-pound strip steaks, each about 1 inch thick, trimmed and patted dry

Kosher salt and ground black pepper

1 tablespoon grapeseed or other neutral oil

2 tablespoons soy sauce

1 tablespoon sesame seeds, toasted

2 bunches watercress, trimmed of tough stems, cut into 2- to 3-inch lengths

3 scallions, thinly sliced on the diagonal

Vejledning

In a small bowl, mash together the butter, miso, mustard powder, paprika and the ½ teaspoon vinegar; set aside. Season the steaks on both sides with salt and pepper.

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes. Flip the steaks and cook until the second sides are well browned and the centers register 120°F for medium-rare, another 5 to 7 minutes. Transfer to a large plate, dot with the miso butter and tent with foil. Lest rest for 10 minutes.

Meanwhile, in a large bowl, stir together the remaining ¼ cup vinegar, the soy sauce and sesame seeds. Add the watercress and scallions; toss to coat. Place the salad on a large serving platter.

Transfer the steaks to a cutting board and slice them ¼ to ½ inch thick against the grain and on the diagonal. Arrange the slices on the salad, then drizzle on the accumulated juices.