Hot Mother Truffler Marinated Ribeye
Chef Alexa
2
20 minutes
20 minutes
Continental
Dinner
Hot Mother Truffler Marinated Ribeye with Miso Saucy Mashed Sweet Potato, Roasted Mushrooms & Broccolini.
Spicy. Savory. A little sexy.
Ingredients
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1 ribeye steak (about 1–1.25 lbs)
- 1 tbsp olive oil
1 tsp Hot Mother Truffler (scotch bonnet truffle salt)
1/2 tsp freshly cracked black pepper
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2 medium sweet potatoes, peeled and chopped into 1” pieces
salted water, for boiling
1/3 cup unsalted butter
1/4 cup Miso Saucy
salt & black pepper, to taste
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1 cup baby bella mushrooms, halved
- 1 bunch broccolini
2 tbsp Miso Saucy (divided)
1.5 tbsp olive oil (divided)
1 tsp sesame seeds
1/2 tsp Hot Mother Truffler
black pepper, to taste
Directions
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Rub ribeye with olive oil, Hot Mother Truffler, and black pepper on both sides. Use the steak to sop up any extra salt left on the board. Place on a plate and refrigerate until ready to cook.
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Boil chopped sweet potatoes in salted water until fork-tender (about 12–15 minutes). Drain and set aside.
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Toss mushrooms with 1 tbsp Miso Saucy, 1 tbsp olive oil, sesame seeds, Hot Mother Truffler, and pepper. Spread on a baking tray and roast at 400°F for 8 minutes.
Add broccolini to the tray with remaining Miso Saucy, 1/2 tbsp olive oil, Hot Mother Truffler, and pepper. Roast for another 8 minutes.
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Pat steak dry for that perfect crust. Sear over medium-high heat for 3 minutes per side. Let rest for 5 minutes.
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Mash sweet potatoes with butter, Miso Saucy, salt, and pepper until creamy and luscious.
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Spoon a pile of miso sweet potato mash onto your plate. Slice steak and layer over top. Add roasted mushrooms and broccolini. Drizzle with all the miso glaze left on the tray.
