Seared NY Strip Steak with Soy-Miso Pan Sauce & Warm Roasted Vegetable Salad

Sous-vide NY strips with a pan sauce and warm kale, sweet potato, and radish

Prep
20 minutes (plus 2–4 hours sous vide)
Cook
30 minutes
Serves
4
Est. cost / person
~$12
Est. calories / person
~800

Ingredients

Steaks

  • 2 New York Strip steaks (12–16 oz each, about 1½ inches thick)
  • Kosher salt
  • Freshly ground black pepper
  • Avocado oil, for searing

Warm vegetable salad

  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium sweet potato, cut into ½–¾-inch cubes
  • 1 bunch radishes, halved or quartered depending on size
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons water
  • 1 tablespoon rice vinegar

Soy-miso pan sauce

  • ¼ cup soy glaze
  • ¼ cup white miso paste
  • 2–4 tablespoons water
  • 4 tablespoons unsalted butter

Method

  1. Sous vide the steaks. Season the New York Strip steaks generously with salt and pepper. Vacuum seal and cook sous vide at 129°F for 2–4 hours for medium-rare.
  2. Roast the vegetables. Preheat the toaster oven to 400°F. Toss the sweet potatoes and radishes with the olive oil, salt, and pepper. Spread onto a baking sheet in a single layer and roast for 18 minutes, until the sweet potatoes are tender and lightly caramelized and the radishes are softened.
  3. Cook the kale. While the vegetables roast, heat a large nonstick pan over medium-high heat with a drizzle of olive oil. Add the kale and season with salt and pepper. Cook for about 5 minutes, stirring occasionally. Add the water and continue cooking until the water has evaporated. Stir in the rice vinegar and adjust the seasoning with additional salt and pepper if needed.
  4. Combine the vegetables. Toss the roasted sweet potatoes and radishes with the sautéed kale. Cover to keep warm.
  5. Prepare the sauce mixture. In a small bowl, whisk together the soy glaze, miso paste, and enough water to create a smooth, pourable sauce.
  6. Sear the steaks. Remove the steaks from the sous vide bags and pat completely dry. Heat a cast-iron skillet over high heat until very hot. Add a thin layer of avocado oil and sear the steaks for 30 seconds per side, until a deep crust forms. Transfer the steaks to a cutting board and let rest for 5 minutes.
  7. Finish the pan sauce. Turn off the heat and carefully add a splash of water to the skillet to cool it slightly; the water should evaporate almost immediately. Add the butter and the soy-miso mixture, stirring until the butter melts and the sauce becomes smooth and glossy. If needed, return the skillet to very low heat briefly—do not allow the sauce to boil.
  8. Serve. Slice the steaks against the grain. Divide the warm kale and roasted vegetable salad among four plates, arrange the sliced steak alongside, and generously spoon the soy-miso pan sauce over both the steak and the vegetables.

Notes

  • Patting the steaks completely dry before searing is essential for developing a rich crust after sous vide cooking.

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