Lamar Moore- Miso Butter Steak Frites
Miso Butter Steak Frites topped with a curry aioli turn traditional fries up a notch.
Ingredients:
Miso Butter Steak Frites
- 2 20 oz. Ribeye Steaks, bone in
- 6 oz. Yukon potato fries
- 8 tsp Togarashi spice
- 4 oz. curry aioli
For Miso Butter:
- 6 oz. unsalted butter, soft
- 3 T brown miso paste
- 1 large garlic clove, finely diced
- 4 oz. chives, chopped finely
- 2 T Korean chili paste
For Curry Aioli:
- 2 tablespoons mayonnaise
- 1 garlic clove, crushed
- 1 teaspoon lemon juice
- ½ teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
Cooking:
For Miso Butter:
- Add ingredients except chives in a blender and blend together until smooth.
- Whip chives into the butter.
For Togarashi Fries:
- Cook fries at 375 degrees until golden brown. Coat in bowl with Togarashi.
For Curry Aioli:
- In a small bowl mix together mayo, garlic, lemon juice, curry powder, salt and pepper.
For Steaks:
- Pat steaks dry, then season with salt and pepper. Grill or pan sear to until internal temperature reaches 145 degrees. Remove steaks from pan and allow to rest for minimum of 5 minutes.
- Slice and coat with Miso Butter.
To Assemble:
- Top Togarashi fries with steak, then drizzle with curry aioli.
Nutrition:
Nutrition information per serving, 2 servings: 1168 Calories; 88.0 g Total Fat (44.0 g Saturated Fat; 2.4 g Trans Fat; 9.6 g Polyunsaturated Fat; 25.8 g Monounsaturated Fat); 322.0 mg Cholesterol; 2972.0 mg Sodium; 32.0 g Total Carbohydrate; 9.0 g Dietary Fiber; 6.2 g Total Sugars; 0.0 g Added Sugars; 62.0 g Protein; 234.0 mg Calcium; 7.6 mg Iron; 1216.0 mg Potassium; 0.0 mcg Vitamin D; 0.4 mg Riboflavin; 23.0 mg Niacin; 1.4 mg Vitamin B6; 3.4 mcg Vitamin B12; 502.0 mg Phosphorus; 10.8 mg Zinc; 64.0 mcg Selenium; 226.8 mg Choline
A serving of this recipe provides an excellent source of protein, riboflavin, niacin, vitamin B12, zinc, selenium, calcium and phosphorus and a good source of vitamin B6 and choline.
