Miso Butter Steaks

with Bok Choy & Carrot Rice

30 MIN

+$3.99/serving 4 Servings

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with Flank Steaks

From the Test Kitchen

A duo of irresistibly rich toppings elevate simply seared steaks with a delicious umami twist: a drizzle of sweet soy glaze and a dollop of a rich compound butter (mixed with savory miso paste). It’s all served with fluffy rice mixed with sautéed bok choy and carrots, plus a bit of sesame oil for a savory finish.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1 cup Long Grain White Rice
¾ lb Carrots
3 Tbsps Soy Glaze
3 Tbsps Sweet White Miso Paste
2 oz Salted Butter
15 oz Baby Bok Choy
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

1 Cook the rice

Remove the butter from the refrigerator to soften. Remove the miso paste from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 13 to 15 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; 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 both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), 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; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

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 chopped 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.

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!