This is a dish worthy of a date night or a holiday table, though it’s also a snap to put together, making a bit of luxury approachable on a weeknight. A luscious sauce with deep savory notes from the miso and subtle smoky tones from the charred scallions, it’s the perfect foil for the tender and juicy steak slices. Almost any meat would work well here — try pork chops, lamb fillets, or even venison loin. Don’t be afraid to get some real char on the scallions as it really adds a ton of flavor. Serve with rice or mashed potatoes and some sauteed greens for a complete meal. I won’t tell if you lick the plate!
Pan Seared Steak with Charred Scallion Miso Cream Sauce
Serves 2 generously Prep Time: 15 minutes, Cook Time: 30 minutes.
- 1 bunch of scallions (6 to 8 total), cleaned and ends trimmed
- 1½ Tbsp neutral oil (avocado, grape seed, canola work well), divided
- 12 oz NY strip, flank, or bavette
- Fine sea salt & freshly ground black pepper
- 1 Tbsp unsalted butter
- 2 tsp fresh ginger, grated
- 1 clove garlic, minced
- ¼ c sake, dry vermouth, or dry sherry
- ½ c low-sodium beef or chicken broth
- ¾ c heavy cream
- 1 Tbsp white miso paste
- Soy sauce as needed
- Preheat the broiler and set the rack about 4 inches from the heating element. Pat the scallions dry and then rub with ½ Tbsp oil and place on a baking sheet, making sure not to overlap too much. Place the sheet in the oven and cook, turning occasionally, until charred in spots. Remove from the oven and, when cool, finely chop the scallions, then set aside.
- Pat dry the steak and season with salt. Place a heavy, medium-size pan over medium-high heat and add the remaining Tbsp of oil. Add the steak and cook undisturbed for a few minutes to develop a nice crust. Turn and cook for another few minutes to richly color the other side. Every minute or so until you reach your desired degree of doneness. I prefer medium rare, about 125 °F on an instant-read thermometer. Place the meat on a cutting board and set aside.
- Turn the heat down to medium low and add the butter. When melted, add the ginger and garlic, and sauté for a minute. Add the chopped scallions and sake, and cook for a few minutes until reduced by half. Add the broth, cream, miso, and any accumulated meat juices. Turn the heat up to high and stir to incorporate the miso.
- Add a few generous pinches of freshly ground black pepper and let the sauce bubble away until it has reduced a bit and coats the back of a spoon. Turn the heat off and check for seasoning, adding a few splashes of soy sauce if necessary to further enhance the savory notes of the sauce. Pour the sauce into shallow bowls or plates, slice the meat, and arrange nicely on top of the sauce. Enjoy!