Jasmine & Musashi | @madebymusashi_

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this was inspired by a meal I had at Restaurant Gish in the Bay Area 🙂

Recipe for Valentine’s day steak
Serves 2

For the steak
2 one-inch thick NY strip steak (ours was slightly larger which is why I used the oven)
1 shallot, sliced thin
4 cremini mushrooms, sliced thin
2 tbsp red wine (I used pinot noir)
1/4 cup chicken jus, cut up into small pieces
or
1/2 cup dashi, 1 tablespoon soy sauce, 1 drop of sherry vinegar
black pepper to taste
sherry to taste
    •    Salt the steaks and leave on a rack, uncovered, in the fridge for 45 minutes but ideally overnight
    •    Melt the fat caps on the steaks in a medium pan until golden.
    •    Sear the steaks well on both sides over high heat and rest on a rack.
    •    Sweat the shallots and mushrooms in the steak pan with a pinch of salt until completely wilted over medium heat.
    •    Crank up the heat to high and add the red wine. Cook until almost completely reduced.
    •    Lower the heat and add the jus or keep the heat on high, add the dashi soy sherry mixture, bring to a boil, and thicken slightly with a cornstarch slurry. Be careful to add a little at a time so it doesn’t become too thick.
    •    Adjust the sauce with salt, black pepper, and sherry vinegar to taste.

For the carrot miso and roasted carrots
1 bunch organic carrots, tops removed
1 pint chopped carrots
1 tablespoon white miso
enough dashi to loosen
mirin to taste
    •    Coat all of the carrots with a little neutral oil, season with salt and roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized. Set the whole carrots aside.
    •    Grind the chopped carrots in a suribachi or mortar and pestle and mix in the rest of the ingredients. Adjust the seasoning further with mirin, miso, or dashi to taste.

For the brussel salad
6ish brussel sprouts, sliced as thin as possible
1 tablespoon rice vinegar
-
1 cup toasted sesame seeds
1 tsp sake
1 tbsp soy
1 tbsp mirin
Sugar to taste
enough dashi to loosen
salted toasted almonds (I used marcona almonds from spain), chopped into small chunks
    •    Mix the brussel and rice vinegar and set aside.
    •    Grind the sesame seeds until half are mostly whole and half are ground. Add the sake, soy, mirin, and dashi. Adjust with more soy and mirin to taste.
    •    Mix the dressing and brussels. Garnish with the toasted almonds.

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