"Sometimes being simple is not easy."
Prep time: 30 minutes
Total time: 30 minutes
1 6-oz. portion of hanger steak, cleaned
salt and pepper, to taste
2 tablespoons butter
1/2 teaspoon green yuzu kosho (available online or at Asian markets)
1 small bunch baby lacinato kale, room temperature
3 oz. good Roquefort cheese
2 tablespoons shiro miso
2 tablespoons cold water
1/4 cup small tapioca pearls
3 briny oysters (preferably an East Coast variety)
1 tablespoon whole milk
1. Season steak with salt and pepper and allow to sit at room temperature while preparing other components of dish. In a small saucepan, melt and brown butter. Let cool slightly and whisk in yuzu kosho. Set aside and keep warm but not hot.
2. In a high-speed blender, puree cheese, miso, and water until very smooth. Chill in fridge until use.
3. In a medium pot, boil 4 cups of water. Add tapioca pearls and cook until al dente. It should still look like there is an eye in the center of each pearl. Rinse in cold water and set aside.
4. In a blender, puree oysters with milk until very smooth. In a medium bowl, mix roughly equal amounts of cooked tapioca with oyster puree using a whisk, and set aside.
5. In a cast iron pan over medium-high heat, sear steak with a small amount of oil, turning frequently to brown all sides and edges. Cook until rare and set aside.
6. In a small bowl, dress kale with butter / yuzu kosho mixture. Squeeze lemon half over top and mix.
7. Remove miso cheese puree from fridge. Smear some on a plate with a spoon, however much you like. (It's strong shit, so be careful. Save the rest for later or a sandwich.) Slice steak to desired thickness and set atop cheese puree. Top with dressed kale and drizzle oyster tapioca mixture over the whole damn thing. Pour yourself a glass of Valpolicella or two and enjoy!