Miso-Butter Steaks & Rice with Carrots & Bok Choy

Miso-Butter Steaks & Rice

with Carrots & Bok Choy

30 MIN
4 Servings
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    From the Test Kitchen

    A duo of irresistibly rich toppings elevate simply seared steaks with a delicious, Japanese-inspired twist: a drizzle of sweet soy glaze and a dollop of an umami-rich compound butter (simply butter mixed with savory miso paste).
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
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    fresh
    ingredients
    Miso-Butter Steaks & Rice with Carrots & Bok Choy
    Title
    • 4 Steaks
    • ¾ lb Carrots
    • 15 oz Baby Bok Choy
    • 1 lb Broccoli
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Sweet White Miso Paste
    • 2 Tbsps Butter
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Place an oven rack in the center of the oven, then preheat to 450°F. Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots and thinly slice on an angle. In a bowl, combine the chopped bok choy stems and sliced carrots.

    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with  paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium- rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to  a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Cook the vegetables
    4 Cook the vegetables

    While the steaks rest, to the pan of reserved fond, add the prepared bok choy stems and carrots; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    5 Finish & serve your dish

    In a bowl, combine the softened butter and miso paste. Using a fork, mash until smooth. Find the lines of muscle  (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted broccoli and cooked vegetables. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

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    Miso-Butter Steaks & Rice

    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Place an oven rack in the center of the oven, then preheat to 450°F. Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots and thinly slice on an angle. In a bowl, combine the chopped bok choy stems and sliced carrots.

    Prepare the ingredients
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with  paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium- rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to  a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    4 Cook the vegetables

    While the steaks rest, to the pan of reserved fond, add the prepared bok choy stems and carrots; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Finish & serve your dish
    5 Finish & serve your dish

    In a bowl, combine the softened butter and miso paste. Using a fork, mash until smooth. Find the lines of muscle  (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted broccoli and cooked vegetables. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

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