Steak with Miso, Jalapeño and Green Onion Butter
With its umami taste that makes you want to come back to it over and over again, miso has earned a place in your kitchen far beyond Asian recipes. In this case, prepare a seasoned butter with a hint of jalapeño pepper, green onion and a dash of maple syrup. Use it to top aged […]
Ingredients
- 1 jalapeño chili pepper, seeded or not, cut into chunks
- 2 green onions, cut into chunks
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 ml) miso
- 1 tbsp (15 ml) maple syrup
- 1 bone-in aged beef rib steak, about 1 ½ lb (675 g) and 1 ¼ inch (3.5 cm) thick
- 1 tbsp (15 ml) vegetable oil
Instructions
- In a small food processor, chop the jalapeño and green onions. Add the butter, miso and maple syrup. Blend until the butter is smooth.
- On a slightly wet work surface, lay out a piece of plastic wrap. Spread the butter over one end of the plastic wrap. Roll into a cylinder about 2 inches (5 cm) in diameter. Seal the cylinder by tying the plastic wrap in knots at either end. Refrigerate for 2 hours or until the butter is firm (see note).
With its umami taste that makes you want to come back to it over and over again, miso has earned a place in your kitchen far beyond Asian recipes. In this case, prepare a seasoned butter with a hint of jalapeño pepper, green onion and a dash of maple syrup. Use it to top aged steak. The depth of this butter gives a whole other dimension to your meat, which will be so far from traditional pepper steak.