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Sweet and Sour Steak, Togarashi Roasted Potatoes, Miso Butter Roasted Asparagus

Make this Tonight - "Sweet & Sour Steak Dinner"

20
Prep Time
(Minutes)
50
Cook Time
(Minutes)

Ingredients

Sweet and Sour Steak

  • ½ cup soy sauce
  • ½ cup balsamic vinegar
  • 6-8 cloves garlic, divided
  • One 6-8 oz hanger steak (flank steak or NY steak can also work)
  • 3-4 sprigs thyme
  • 2 tablespoons neutral oil
  • 4-5 tablespoons unsalted butter
  • Togarashi Roasted Potatoes, recipe follows
  • Miso Butter Roasted Asparagus, recipe follows

Togarashi Roasted Potatoes

  • ½ pound fingerling potatoes
  • 3-4 garlic cloves
  • 1 dried bay leaf
  • 1 sprig thyme
  • 1 tablespoon black peppercorns
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • Kosher salt, to taste
  • Black pepper, to taste
  • Togarashi, to taste

Miso Butter Roasted Asparagus

  • 1 - 2 tablespoons Aka miso (aka red miso)
  • 1 - 2 tablespoons unsalted butter, room temperature
  • 4 – 5 pieces asparagus, medium to jumbo
  • kosher salt, for blanching asparagus

Steps

Sweet and Sour Steak

  1. Combine the soy sauce, balsamic vinegar, and 3-4 cloves of crushed garlic in a shallow dish.
  2. Add the steak and marinate for a minimum of 2 hours or up to overnight.
  3. When ready to cook, remove steak from marinade and pat dry.
  4. To make your glaze for the steak: Remove the garlic cloves from marinade, add the marinating liquid to a small pot and reduce to a glaze consistency, about 20 minutes.
  5. To cook the steak: Preheat the oven to 450F.
  6. Heat a cast-iron or saute pan on medium-high heat until nice and hot.
  7. Add oil and pan sear the steak, about 1 - 2 minutes.
  8. Add butter, garlic, and thyme and baste the steak, about 2 minutes.
  9. Flip steak and place in the oven for about 6 minutes, until it reaches the desired doneness. Remove steak and let rest on a wire rack, 5 minutes.
  10. Brush with the glaze (reduced marinating liquid) and slice.
  11. Plate with Togarashi Roasted Potatoes and Miso Butter Roasted Asparagus.

Togarashi Roasted Potatoes

  1. Add potatoes to a pot and cover with water.
  2. Add garlic cloves, bay leaf, thyme, and black peppercorns in a pot and bring to a boil.
  3. Cook potatoes until soft anywhere from 12-22 min depending on size. You should be able to insert a knife with no resistance.
  4. Drain the potatoes and carefully (they are hot) crush lightly with the palm of your hand.
  5. Heat oil in a saute pan over medium-high heat and add fingerling potatoes.
  6. Add butter and garlic and cook until crispy, about 5 minutes.
  7. Season with salt and pepper. Toss with togarashi to finish.

Miso Butter Roasted Asparagus

  1. Mix red miso and butter. Set aside.
  2. Add asparagus to a pot with boiling salted water and blanch for 2 minutes.
  3. Remove and add to an ice bath to cool.
  4. Once cool, add asparagus to a saute pan over medium-high heat with 2 - 3 tablespoons miso butter and cook until caramelized, about 2-3 minutes.