Steaks with Togarashi, Soy and Ginger Butter
Photography by Yuki Sato.
Take your steak to another level with this divine butter. You can also slather it on grilled sourdough to make an epic steak sandwich or dollop it over grilled sweetcorn and other vegetabes.
PREP: 10 minutes COOK: 10 minutes SCALE: easy
Serves: 2
INGREDIENTS
BUTTER
100 grams butter, softened
1 tablespoon shichimi togarashi, plus extra to serve
4 teaspoons tamari
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 teaspoon sea salt
STEAK
2 scotch fillet or rib-eye steaks
olive oil
sea salt and ground pepper
TO SERVE
Roasted Butternut Pumpkin and Miso Mash, see recipe below, optional
METHOD
BUTTER: Stir all the ingredients together in a bowl. Butter will keep for 1 week in the fridge or 3 months in the freezer.
STEAK: Heat a large frying pan until hot. Rub the steaks with a little oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes.
TO SERVE: If making the mash, divide between plates. Slice the steaks and arrange on top and add generous dollops of butter. Sprinkle with extra togarashi, if desired.
COOK’S NOTE: Shichimi togarashi is available at most grocery and food stores.
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ROASTED BUTTERNUT PUMPKIN AND MISO MASH (GF) (V)
INGREDIENTS
850 grams butternut pumpkin (550 grams peeled and seeded)
olive oil
sea salt and ground pepper
1 tablespoon butter
1 tablespoon cream
2 teaspoons miso paste
Method
Preheat the oven to 180°C fan bake.
Cut the pumpkin into small pieces and toss with a little olive oil, salt and pepper. Place on a large baking tray and loosely cover with a piece of foil. Roast for about 25 minutes or until tender.
Tip into a food processor and add the butter, cream and miso paste and blitz until smooth. Season with salt and pepper if needed. If making ahead, reheat in a microwave until hot. Serves 2.
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