Here is a great steak recipe that used some spring ingredients to bring home some deep flavors. One of those ingredients I wanted to use was barley miso. I wanted to use the barley miso because I had some Hato Mugi, which is a heirloom variety of Japanese barley sometimes known as Job’s tears. This grain is very healthy, easy to digest, is plump, chewy, and delicious. It is not the same as pearled barley but if that is what you can only find near you then by all means use it for this recipe. This has a lot of earthy tones to pair up nicely with the fatty ribeye. Here is the recipe I hope you enjoy it!

Steak Marinade
2 1 inch thick Ribeye steaks
1 tbsp of sesame oil
1/4 cup soy
1 orange juiced

Miso-garlic purée (see recipe)

Hato mugi
1 cup hato mugi rinsed and drained
4 cups chicken stock
1 tbsp of barley miso (plus more if needed)
2 tbsp blond miso
1/4 cup sunflower seeds
1/2 cup small diced celery
1/2 onion small diced
1 tsp of orange zest

Green garlic butter
1 cup white wine
1 cup green garlic bottoms chopped
1/2 cup cream
1 cup of green garlic tops blanched
1 stick of butter
Salt to taste.

Sunflower sprouts to garnish

For the Steak.

Place the zip lock bag and add the ingredients for the marinade. Allow to marinate for at least an hour up to 4.

For the Green garlic butter

In a small sauce pot add garlic bottoms and white wine. Cook on medium heat until there is only a little wine left in the bottom of the pot. Then add the cream and cook for 5 minutes then add everything in the pot to a vitamix. Add the blanched green garlic tops and puree until smooth. While the vitamix is still on add the butter and season with salt. Strain off the sauce through a fine mesh sieve if desired. Set aside and keep warm.

For the Hato Mugi,

In a small sauce pot add olive oil, onion, and celery. Cook for 5 minutes and then add the hato mugi, along with zest, miso’s, and stock. Bring to a boil, cover and turn down to a simmer. Cook for 15 minutes and then add the sunflower seeds. Cook for another 20-25 minutes until the hato mug is tender and cooked all the way through. It should need a lot of salt because of the miso but you can season lightly with salt, or add a touch more miso if needed. Once done keep warm.

To finish,

On your grill or big green egg have your temperature around 300ish degrees, with wood chips or actual wood in your grill. Take the steaks out of the marinade and season very lightly with salt. Place on the grill and cook for 3 minutes and then flip the steak. Cook for another 3 minutes and flip the steak. Repeat the process 2 more time and then take your miso garlic puree and spread on top of the steak. Flip and repeat until your ribeye is medium rare inside. Take off the heat and allow to rest for at least 5-10 minutes (feel free to add another layer of miso garlic puree on top). Then to the plate add green garlic butter. Spoon over the sauce the hato mugi. Slice the ribeye and season lightly with salt on the inside and place on top. Finish with sprouts serve and enjoy!

ribeye, hato mugi.JPG


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