Seared Strip Steak with Lemon-Miso Butter and Roasted Curry Vegetables

Steps

1. Preheat oven to 425°F and line a sheet pan with parchment paper; cut carrots into 2-inch batons and bell peppers into 1-inch chunks, toss with 1.5 tablespoons olive oil and curry powder, spread on pan, and roast for 15 minutes until tender and caramelized.
2. While vegetables roast, pat strip steaks dry, season generously with salt and pepper, then sear in 0.5 tablespoon olive oil in a skillet over medium-high heat for 4–5 minutes per side, until a thermometer reads 145°F in the thickest part. Rest 3 minutes.
3. In a small bowl, whisk together softened butter, miso paste, and zest and juice of half the lemon to make a compound butter.
4. Top each warm steak with a dollop of lemon-miso butter and let it melt over the meat.
5. Divide roasted vegetables among four plates, place one steak on each plate, serve immediately, and cut remaining lemon into wedges for garnish.
6. Picky eaters can have the steak plain, with the roasted carrots on the side.
7. Make ahead: mix the lemon-miso butter and cut the carrots and peppers up to a day ahead; store the butter and cut vegetables covered in the fridge.