Kari Young's Asparagus and Flat Iron Steak with Ponzu Butter Sauce

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From Kari Young's new digital cookbook, “Counter Cookbook," these two straightforward and delicious recipes use the same ponzu butter sauce to amplify roasted spring asparagus and any cut of steak. If you don't have ponzu, you can sub soy sauce and fresh lemon or lime juice; or Worcestershire sauce.   

Kari’s book is a collection of recipes from her kitchen –  ‘at home’ dishes, ideas to feed yourself and/or your family; and ones you’ll often see on her Instagram.

Buy your copy of "Counter Cookbook" here. A portion of the proceeds go to benefit Frontline Foods PDX – a grassroots organization that raises money to pay local restaurants to prepare meals for our healthcare responders during the COVID-19 crisis.

ASPARAGUS & PONZU BUTTER SAUCE
INGREDIENTS
  • 1 bunch asparagus (be sure to cut off the ends - they naturally snap where the end should be removed)
  • 1 tbsp extra virgin olive oil
  • Fresh herbs (optional)
  • Lemon zest (optional)
  • Jacobsen Salt Co. Pure Flake Finishing Salt, to finish
For the Ponzu Butter Sauce:
  • ½ stick unsalted butter
  • ½ cup of bottled ponzu or Worcestershire sauce 
OR
  • ½ stick unsalted butter
  • ½ cup soy sauce
  • Fresh lemon or lime juice
    PROCESS
    Heat saute pan on medium high heat and add olive oil. Add asparagus spears to pan and roast until fork tender.
    In a separate small sauce pan over medium low heat add  ponzu, soy sauce/citrus, or Worcestershire sauce. Slowly whisk in butter so it emulsifies.
    Plate asparagus spears and drizzle with the butter sauce. Garnish with fresh herbs or lemon zest.
    FLAT IRON STEAK & PONZU BUTTER SAUCE                                   
    INGREDIENTS
    For the Ponzu Butter Sauce:
    • 1 stick unsalted butter
    • 3/4 cup bottled ponzu or Worcestershire sauce 
    OR
    • 1 stick unsalted butter
    • 3/4 cup soy sauce
    • Fresh lemon or lime juice
      PROCESS
      Bring steak to room temperature and season both sides liberally with salt and pepper.
      Heat a cast iron skillet on high heat. Add extra virgin olive oil just to lightly coat the skillet. When the skillet is lightly smoking, add steak and sear on all sides for 2-3 minutes. Add whole garlic cloves the pan. Transfer to a cutting board to rest.
      While the steak is resting in a small sauce pan melt butter (start with ½ a stick) and whisk in ponzu, soy sauce/citrus, or Worcestershire sauce. Emulsify the sauce. Add more butter if you prefer it richer.
      After the steak rests for at least 10 minutes, bring it to a plate or platter and pour butter sauce over the top. Garnish with roasted garlic cloves and cracked black pepper.

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