Miso-Butter Steaks & Rice with Carrots & Bok Choy

Miso-Butter Steaks & Rice

with Carrots & Bok Choy

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
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A duo of irresistibly rich toppings elevate seared steaks with a delicious, Japanese-inspired twist: a drizzle of sweet soy glaze and a dollop of an umami compound butter (simply butter mixed with savory miso paste).
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ingredients
Miso-Butter Steaks & Rice with Carrots & Bok Choy
Title
  • 4 Steaks
  • 1 cup Jasmine Rice
  • ¾ lb Carrots
  • 15 oz Baby Bok Choy
  • 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)
Cook the rice
1 Cook the rice

Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

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 & finish the rice
4 Cook the vegetables & finish the rice

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. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. 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 finished rice. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!

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Cook the rice
1 Cook the rice

Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

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 & finish the rice

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. Transfer to the pot of cooked rice. Add the sesame oil and stir to thoroughly combine. Taste, then season with salt and pepper if desired. 

Cook the vegetables & finish the rice
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 finished rice. Top the steaks with the soy glaze and miso butter. Garnish with the togarashi. Enjoy!