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Miso-Butter Steaks & Rice
with Carrots & Bok Choy
30 min
Carb Conscious
600 Calories Or Less
i
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Recipe only available for Friday delivery.
600 Calories Or Less
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Mediterranean Diet
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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4 Servings
- Est. 470 Cals/serving
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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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fresh
ingredients
Title
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4 Steaks
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¾ lb Carrots
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15 oz Baby Bok Choy
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1 lb Broccoli
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3 Tbsps Soy Glaze
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1 Tbsp Sweet White Miso Paste
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2 Tbsps Butter
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1 Tbsp Sesame Oil
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1 Tbsp Rice Vinegar
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
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.
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.
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!
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.
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.
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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