Pan-Seared Ribeye Medallions with Miso-Ginger Fried Rice and Whipped Avocado Mousse

Ingredients

• •10 oz Ribeye steak, cut into 2-inch medallions
• •2 cups cooked Jasmine rice, chilled overnight
• •1 large ripe Avocado
• •2 tablespoons White miso paste
• •1 tablespoon fresh Ginger, finely minced
• •3 cloves Garlic, minced
• •2 tablespoons unsalted Butter
• •4 sprigs fresh Thyme
• •2 cups fresh Baby spinach
• •1 Lime, juiced and zested
• •1 tablespoon Soy sauce
• •1 teaspoon Toasted sesame oil
• •1 tablespoon Grapeseed oil
• •1/2 teaspoon Pink peppercorns, lightly crushed
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1Prepare the Avocado Mousse: In a high-speed blender or food processor, combine the avocado flesh, half of the lime juice, and a pinch of salt. Process until the mixture is completely smooth and aerated. Transfer to a small bowl or piping bag and set aside in the refrigerator.
2. 2Make the Miso-Ginger Fried Rice: Heat the sesame oil in a large wok or non-stick skillet over medium-high heat. Add the minced ginger and one-third of the garlic, sautéing for 30 seconds until fragrant. Add the chilled rice, breaking up any clumps with a spatula.
3. 3In a small ramekin, whisk the miso paste and soy sauce with a splash of warm water until smooth. Pour this mixture over the rice. Stir-fry for 4-5 minutes until the rice is well-coated, slightly toasted, and steaming hot. Keep warm over low heat.
4. 4Sear the Ribeye: Pat the ribeye medallions extremely dry with paper towels. Season all sides generously with kosher salt and black pepper. Heat the grapeseed oil in a cast-iron skillet over high heat until it begins to shimmer.
5. 5Place the medallions in the hot skillet. Sear undisturbed for 2-3 minutes to develop a thick, dark crust. Flip the medallions, then add the butter, thyme sprigs, and remaining garlic to the pan.
6. 6As the butter foams, tilt the pan and use a large spoon to continuously baste the steaks for another 2 minutes. Remove the steaks from the pan once they reach an internal temperature of 130°F (54°C) for medium-rare. Let them rest on a warm plate for 5 minutes.
7. 7Wilt the Spinach: In the same skillet used for the steak, quickly toss the baby spinach in the residual beef fat and butter for 30-60 seconds until just wilted. Season with a drop of lime juice.
8. 8Assemble: Distribute the miso-ginger rice into the center of two plates. Layer the wilted spinach over the rice and place the ribeye medallions on top. Pipe or dollop the whipped avocado mousse alongside the beef. Finish with a sprinkle of lime zest, crushed pink peppercorns, and a fresh lime wedge.