Coriander-Crusted Steak with Miso Butter Sauce

If sake is unavailable, substitute dry vermouth. Miso paste tastes surprisingly good with butter. The red variety has a more pungent flavor than yellow or white miso and is a terrific match for meat.
2 servings

* PREP: 25 minutes
* TOTAL: 25 minutes

Recipe by The Bon Appétit Test Kitchen
December 2010
Ingredients

* 4 tablespoons chopped fresh cilantro, divided
* 2 1/2 tablespoons unsalted butter, melted
* 2 tablespoons chopped green onions
* 2 tablespoons unseasoned rice vinegar
* 1 tablespoon red miso (fermented soybean paste)
* 1 tablespoon minced peeled fresh ginger
* 1 teaspoon soy sauce
* 1 12-ounce top sirloin steak (3/4 to 1 inch thick)
* 2 teaspoons whole coriander seeds, cracked
* 1 teaspoon Asian sesame oil
* 2 tablespoons sake

Preparation


Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.

Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.



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