Beef Steak with Miso-Scallion Butter, Roasted Squash, and Sweet-Tart Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the squash on a sheet pan and toss with 2 tbsp / 30 ml olive oil, 1 grated garlic clove, 1 tbsp / 15 ml soy sauce, 2 tsp / 10 ml rice vinegar, 2 tsp / 14 g honey, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 to 30 minutes, turning halfway, until browned and tender.

2. 2

   While the squash roasts, make the sweet-tart cucumber. In a bowl, combine the cucumber with 1 tbsp / 15 ml rice vinegar, 1 tsp / 7 g honey, the grated ginger, red pepper flakes if using, and a pinch of salt. Let stand for 15 minutes, then add 1 tbsp of the chopped scallions.

3. 3

   Make the miso-scallion butter by mixing the softened butter with the white miso, 2 tbsp chopped scallions, the lime zest, and 1 grated garlic clove until smooth. Set aside.

4. 4

   Pat the steak dry and season it with the remaining salt and black pepper. In a small bowl, mix 1 tbsp / 15 ml soy sauce, 1 tbsp / 15 ml olive oil, and 1 tbsp / 15 ml lime juice; lightly rub this mixture over the meat.

5. 5

   Heat a heavy oven-safe skillet over medium-high heat. Add the neutral oil. When very hot, sear the steak for 2 to 3 minutes per side until a deep brown crust forms. Add the 2 lightly crushed garlic cloves to the pan during the last minute to perfume the oil.

6. 6

   Transfer the skillet to the oven at 220°C / 425°F and cook the steak 4 to 6 minutes more for medium, or until the center reaches 57°C / 135°F. For a more cooked steak, bring it to 63°C / 145°F. Remove from the oven.

7. 7

   Immediately spoon the miso-scallion butter over the hot steak and let it rest for 8 minutes so the juices redistribute and the butter melts.

8. 8

   Serve the sliced beef with the roasted squash and sweet-tart cucumber. Finish with toasted sesame seeds and the remaining scallions over the meat and squash.