Keto-Friendly Japanese Surf & Turf: Succulent Steak and Grilled Prawns in Umami Miso Butter Sauce

Allergens

Soy (in soy sauce) - Shellfish (prawns)

Ingredients

• 12 oz (340g) ribeye steak, cut into 6 portions
• 12 large prawns, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp white miso paste
• 2 cloves garlic, minced
• 1 tbsp soy sauce (tamari for gluten
• free)
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1/2 tsp ground black pepper
• Fresh chives, for garnish
• Sesame seeds, for garnish
• Sea salt, to taste
• Olive oil, for cooking

Instructions

1. Prepare the miso butter sauce by melting the butter in a small saucepan over low heat. Add the white miso paste, garlic, soy sauce, mirin, rice vinegar, and ground black pepper, stirring well to combine. Set aside.
2. Season the steak portions with salt and black pepper on both sides. Heat olive oil in a pan or skillet over high heat. Sear the steaks for 3 4 minutes per side, until they reach your desired doneness. Transfer the cooked steaks to a plate and cover with aluminum foil to keep them warm.
3. Preheat a grill or grill pan over medium high heat. Grill the prawns for 2 3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
4. To serve, place each steak portion on individual plates, top with the miso butter sauce, and garnish with fresh chives and sesame seeds. Serve the grilled prawns alongside the steak, drizzled with additional sauce if desired.

Chef’s Insight

To achieve a perfect medium-rare steak, cook the meat to an internal temperature of 130°F (54°C) and let it rest for a few minutes before slicing or serving.

Notes

The miso butter sauce can be made ahead and refrigerated until ready to use. Reheat gently before serving.