Past Recipes
Seared Steak

Seared Steak with Shichimi Togarashi Fries and Miso Mayo

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We’re taking the classic French steak frites, or steak and French fries, to Japan with this sensational recipe. The fries get a dusting of shichimi togarashi, a Japanese spice blend with sesame seeds, chile, nori (dried seaweed), and orange peel. The salty, savory miso mayo is perfect for dipping. A refreshing smashed cucumber and sesame salad adds a pop of green and extra crunch. We are so excited about this cuisine mashup, and know you’ll love it too.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 620
  • Protein 33g
  • Total Carb 49g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potatoes
    • 2
    • russet potatoes
  • English cucumber
    • 1/2
    • English cucumber
  • lime
    • 1
    • lime
  • shichimi togarashi
    • 1 tablespoon
    • shichimi togarashi
  • scallions
    • 2
    • scallions
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • sesame seeds
    • 2 teaspoons
    • sesame seeds
  • steaks
    • 2
    • steaks
  • miso paste
    • 1/2 tablespoon
    • miso paste
  • mayonnaise
    • 2 packets
    • mayonnaise

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • meat mallet (optional)
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes lengthwise. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Halve cucumber lengthwise, then halve crosswise. Arrange skin-side up and, using a meat mallet or heavy pan, gently smash cucumber until skin cracks and flesh softens. Cut crosswise into 1-inch pieces. Halve lime.

  2. Bake shichimi togarashi fries

    Bake shichimi togarashi fries

    On a baking sheet, toss potatoes with shichimi togarashi (it's spicy, so feel free to use less), 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and bake, rotating sheet halfway through to ensure even cooking, until browned and tender, 20-25 minutes total.


  3. Make cucumber salad

    Make cucumber salad

    While potatoes bake, trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. In a large bowl, combine rice wine vinegar, sesame oil, sesame seeds, cucumber, scallion whites and light greens, ¼ teaspoon salt, and pepper as desired, and toss to combine. Set aside until ready to serve.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, about 5 minutes.

  5. Make miso mayo

    Make miso mayo

    While steaks sear, in a small bowl, whisk together miso and juice of ½ lime until smooth. Add mayonnaise and whisk to combine. Use remaining lime in another recipe, like a well-deserved cocktail.

  6. Plate seared steak

    Plate seared steak

    Once rested, cut steaks against the grain into ¼-inch slices. Serve with shichimi togarashi fries, cucumber salad, and miso mayo for dipping. Garnish everything with scallion dark greens. Dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.