STEAK WITH MISO
For 2. Steak with deeply savory juices.
2 rib-eye or sirloin steaks
Butter
Olive oil
1 shallot, finely chopped
2 tablespoons white (shiro) miso
1 tablespoon cider vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
Fry 2 rib-eye or sirloin steaks in a little butter and olive oil in a shallow pan, turning and basting regularly. When the meat is done to your liking, lift from the pan and set aside to rest on a warm plate.
Add 4 tablespoons butter to the pan, let it sizzle briefly, then stir in shallot and let it soften for a minute, stirring occasionally and scraping the browned steak juices from the pan. Add miso and cider vinegar and whisk. (If it looks like the sauce is splitting, add a spoonful of hot water and whisk.) Stir in tarragon and chervil.
Makes 2 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Eat by Nigel Slater
For 2. Steak with deeply savory juices.
2 rib-eye or sirloin steaks
Butter
Olive oil
1 shallot, finely chopped
2 tablespoons white (shiro) miso
1 tablespoon cider vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
Fry 2 rib-eye or sirloin steaks in a little butter and olive oil in a shallow pan, turning and basting regularly. When the meat is done to your liking, lift from the pan and set aside to rest on a warm plate.
Add 4 tablespoons butter to the pan, let it sizzle briefly, then stir in shallot and let it soften for a minute, stirring occasionally and scraping the browned steak juices from the pan. Add miso and cider vinegar and whisk. (If it looks like the sauce is splitting, add a spoonful of hot water and whisk.) Stir in tarragon and chervil.
Makes 2 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Eat by Nigel Slater
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