Steak with Kimchi Butter
Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger. You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/4 cup prepared kimchi, finely chopped
- 1 tsp miso paste
- 1/2 cup butter, softened
- 4 steaks of your choice
- 12 oz fresh mushrooms, sliced
- 2 tsp soy sauce
- 1 tbsp fresh chives, minced
- 1/4 cup prepared kimchi, for garnish (optional)
Instructions
- 1
Combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).
- 2
Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.
- 3
Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender.
- 4
Stir in the soy sauce and the fresh chives.
- 5
Serve mushrooms on top of the steaks with a side of kimchi.