Seared Strip Steak with Lemon-Miso Butter & Curry Roasted Vegetables

Directions

1. Preheat the oven to 450°F.
2. Toss the potatoes, cauliflower, and mushrooms with the spices, then spread them in an even layer on a baking sheet.
3. Cut the butter into small pieces and sprinkle half over the vegetables; set the rest aside in a small bowl to soften.
4. Roast in the oven, tossing the vegetables halfway through, until they are fork-tender, about 20–25 minutes.
5. Zest the lemon into the bowl with the butter, then cut the lemon into wedges and set them aside for serving.
6. Mash the miso paste into the butter until it’s well combined; this becomes the miso butter for finishing the steak.
7. Preheat a nonstick skillet over medium-high heat.
8. Pat the steak dry and season it on both sides with salt and pepper.
9. When the skillet is hot, add a bit of butter and swirl to coat the bottom, then sear the steak until it reaches your desired doneness, roughly 2–5 minutes per side; transfer to a cutting board.
10. Just before serving, slice the steak thinly against the grain.
11. Divide the steak and vegetables between plates, top the steak with the miso butter, and serve with lemon wedges for squeezing.