Miso Tamari Steak & Potatoes with Scallion Herb Oil

A delightful twist on the classic steak and potatoes, featuring miso-coated Japanese sweet potatoes and a flavorful charred scallion herb oil. This dish is both gluten-free and dairy-free, offering a perfect balance of umami and fresh flavors.

By @caitlinjesson

Original recipe source

Cook time: 70 minutes

Servings: 4

Ingredients

• 0.5 cup low sodium tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons coconut sugar
• 1 tablespoon avocado oil
• 1 ginger freshly grated
• 4 cloves garlic minced or grated
• 1 teaspoon sambal
• 1 pound filet mignon or sirloin cubed into 1 ½” pieces
• 2 tablespoons white miso
• 2 tablespoons olive oil
• 0.25 cup water
• 3 Japanese sweet potatoes cut into 1 ½” cubes
• 0 parchment paper
• 6 green onions whole
• 2 tablespoons olive oil
• 0 steak bites drained and patted dry
• 2 green onions thinly sliced
• 1 teaspoon Aleppo pepper
• 0.5 teaspoon red chili flakes
• 0.25 cup olive oil
• 0 sesame seeds

Instructions

1. In a large bowl, whisk together ½ cup low sodium tamari, 2 tablespoons rice wine vinegar, 2 tablespoons coconut sugar, 1 tablespoon avocado oil, freshly grated ginger, minced garlic, and 1 teaspoon sambal.
2. Add 1 lb cubed steak to the marinade, toss well, cover the bowl and refrigerate for at least 2 hours, up to 8 hours.
3. Preheat the oven to 425°F. In a small bowl, combine 2 tablespoons white miso, 2 tablespoons olive oil, and ¼ cup water. Whisk well to create a smooth sauce.
4. Cut 2 large or 3 medium Japanese sweet potatoes into 1 ½” cubes. Place them in a large bowl, pour the miso sauce over top, and toss until evenly coated.
5. Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then remove from the oven and flip the potatoes.
6. Rub olive oil lightly over 6 whole green onions and add them to the baking sheet with roasted potatoes. Roast for an additional 20 minutes.
7. In a skillet over medium-high heat, heat 2 tablespoons olive oil. Strain the marinated steak bites, pat them dry with paper towels, and add to the pan. Sauté until browned on all sides for about 6-8 minutes.
8. To make the scallion herb oil, slice the roasted green onions thinly and add them to a bowl with 2 thinly sliced fresh green onions and 1 teaspoon Aleppo pepper or ½ teaspoon of red chili flakes.
9. Heat ¼ cup olive oil over medium heat, then pour it over the sliced onions and chili mixture. Mix well. Add the cooked potatoes to the pan with the steak, pour over the herb oil, and mix well.
10. Transfer to a serving dish and garnish with sesame seeds.