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Steak with Miso-Scallion Board Sauce
“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak’s juices mingle with the mixture, creating a low-effort sauce. The slices are tossed with the board sauce, then are served as they are, without the formality of a platter. For our version, we scoop the sauce base on top of the steaks so it trickles down as the meat rests. Salty, deeply savory miso flavors this board sauce; we like either red or white miso, but a combination also is good. Use your favorite cut of steak and cook it as you like. The sauce ingredients are easily doubled or tripled.
4
Servings
Tip
Don’t refrigerate the butter mixture while you cook the steak(s). Keep it at room temperature so it readily melts when scooped onto the meat as it comes out of the skillet or off the grill.
25 minutes
plus cooking time for the steak(s)
Ingredients
-
4
tablespoons salted butter, room temperature
-
2
tablespoons red or white miso
Directions
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01In a small bowl, mash and stir the butter, miso, vinegar, sugar and scallions until well combined; set aside.
