Skirt Steak with Warm Miso-Scallion Butter, Roasted Sweet Potato and Sesame Snap Peas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a sheet pan and toss with 2 tablespoons olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   Roast the sweet potato for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until browned on the edges and tender in the center.

3. 3

   Meanwhile, pat the skirt steak dry with paper towels. Season both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Let it sit while you prepare the butter.

4. 4

   In a small saucepan over very low heat, melt the unsalted butter with the white miso, half of the chopped scallions, and 2 grated garlic cloves. Stir for 1 to 2 minutes until smooth and combined. Turn off the heat and keep warm; do not let it boil.

5. 5

   Heat a large skillet or cast-iron grill pan over medium-high heat until very hot. Add 1 tablespoon olive oil and sear the skirt steak for 3 to 4 minutes per side, depending on thickness, until it reaches medium doneness, 57 to 60 °C / 135 to 140 °F in the center. Transfer the meat to a board and rest for 8 minutes.

6. 6

   In the same skillet, reduce to medium heat. Add the remaining 1 tablespoon olive oil, the sliced garlic clove, the grated ginger, and the red pepper flakes if using. Cook for 30 seconds, stirring constantly.

7. 7

   Add the snap peas and sauté for 2 minutes. Stir in the soy sauce, half of the lime juice, and the sesame seeds. Cook 1 to 2 minutes more, until the peas are glossy and crisp-tender. Turn off the heat and mix in the remaining scallions.

8. 8

   Slice the skirt steak thinly against the grain. Serve with the roasted sweet potato and sesame snap peas. Spoon the warm miso butter over the beef and finish with the remaining lime juice over the top or on the side.