Seared Steak with Shichimi Togarashi Fries and Miso Mayo
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Ingredients & Equipment
What we send
- 2russet potatoes
- 1/2English cucumber
- 1 tablespoonshichimi togarashi
- 1 tablespoonrice wine vinegar
- 1 tablespoonsesame oil
- 2 teaspoonssesame seeds
- 1/2 tablespoonmiso paste
- 2 packetsmayonnaise
What You’ll Need
- olive oil
- kosher salt
- black pepper
- meat mallet (optional)
- baking sheet
- 10" medium pan
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.
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.
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.
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.
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.
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!