Name: Seared Strip Steak with Lemon-Miso Butter & Curry Roasted Vegetables
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (283 g) bags cauliflower florets; 1 ½ lemons; 45 ml miso paste, white; 0.68 kg new potatoes; 3 (227g ) pkgs sliced white mushrooms; 1.02 kg striploin (New York strip) steak; black pepper; butter, unsalted; curry powder; salt

Seared Strip Steak with Lemon-Miso Butter & Curry Roasted VegetablesSeared Strip Steak with Lemon-Miso Butter & Curry Roasted Vegetables — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

3 (283 g) bags cauliflower florets

1 ½ lemons

45 ml miso paste, white

0.68 kg new potatoes

3 (227g ) pkgs sliced white mushrooms

1.02 kg striploin (New York strip) steak

black pepper

butter, unsalted

curry powder

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and quarter potatoes. Divide between two large baking sheet pans along with cauliflower and mushrooms. Season with spices, toss to coat, and spread out in an even layer.

Cut butter into small pieces. Sprinkle half of the butter over the veggies. (Place remaining butter in a small bowl and set aside to soften.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are fork-tender, about 25 minutes. Remove from oven.

Meanwhile, wash, dry, and zest lemons into the bowl with the butter. Cut lemons into wedges and set aside for serving.

Add miso paste to the bowl and mash with the back of a spoon until combined. Set miso butter aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add additional butter and swirl to coat the bottom. Working in batches if necessary, add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to the cutting board.

Just before serving, thinly slice steak against the grain.

Divide steak and veggies between plates. Top steak with miso butter and serve with lemon wedges for squeezing. Enjoy!

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