Beef · Japanese · 30 min
Seared Strip Steak with Lemon-Miso Butter & Curry Roasted Vegetables
- 30 min
- 2–6 servings
- 631 kcal / serving
A quick weeknight skillet meal pairing a seared strip steak with bright lemon-miso butter, alongside curry-spiced roasted cauliflower, mushrooms, and potatoes for a balanced plate.
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Ingredients
- 1 (10 oz) bagcauliflower florets
- ½lemon
- 15 mlmiso paste, white
- ½ lbnew potatoes
- 1 (8 oz) pkgsliced white mushrooms
- ¾ lbstriploin (New York strip) steak
- lemons
From the pantry: black pepper, butter, unsalted, curry powder, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
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Produce
- 1 (10 oz) bagcauliflower florets
- ½lemon
- ½ lbnew potatoes
- 1 (8 oz) pkgsliced white mushrooms
- lemons
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Sauces, oils & condiments
- 15 mlmiso paste, white
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower florets | 1 (10 oz) bag | 2 (10 oz) bags | 3 (10 oz) bags |
| lemon | ½ | 1 | 1 ½ |
| miso paste, white | 15 ml | 30 ml | 45 ml |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Toss the potatoes, cauliflower, and mushrooms with the spices, then spread them in an even layer on a baking sheet.
- Cut the butter into small pieces and sprinkle half over the vegetables; set the rest aside in a small bowl to soften.
- Roast in the oven, tossing the vegetables halfway through, until they are fork-tender, about 20–25 minutes.
- Zest the lemon into the bowl with the butter, then cut the lemon into wedges and set them aside for serving.
- Mash the miso paste into the butter until it’s well combined; this becomes the miso butter for finishing the steak.
- Preheat a nonstick skillet over medium-high heat.
- Pat the steak dry and season it on both sides with salt and pepper.
- 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.
- Just before serving, slice the steak thinly against the grain.
- Divide the steak and vegetables between plates, top the steak with the miso butter, and serve with lemon wedges for squeezing.
Two tips
- Prep now or refrigerate the miso butter so it’s ready to melt over the steak. You can also cut the vegetables ahead and keep them seasoned in the fridge.
- If you’re short on potatoes, roast extra cauliflower to stretch the dish, or finish with a light squeeze of lemon juice over the plated steak.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 45 g
- Carbs
- 32 g
- Fat
- 38 g
- Fiber
- 8 g
- Sodium
- 427 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.