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Miso & Soy Steak

with Roasted Fall Vegetables

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Classic steak and potatoes get an East Asian twist: we’re serving our steak with a sweet and savory miso-soy pan sauce, and roasting Japanese sweet potato with turnip for a seasonal side.

fresh
ingredients
Miso & Soy Steak with Roasted Fall Vegetables
Title
  • 1 Ribeye Steak
  • 2 Scallions
  • 1 bunch Kale
  • 1 Turnip
  • 2 Tbsps Butter
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Soy Glaze
  • 1 Tbsp Sweet White Miso Paste
  • 1 Sweet Potato
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 425°F. Wash and dry the sweet potato and turnip. Medium dice the sweet potato. Peel and medium dice the turnip. Place the sweet potato and turnip on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the vegetables roast, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. In a bowl, whisk together the miso paste, soy glaze, and 1/4 cup of water until smooth.

Cook the kale:
3 Cook the kale:

While the vegetables continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottoms of the scallions and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (careful, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted and the water has cooked off. Turn off the heat. Stir in the vinegar. Season with salt and pepper to taste. Transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pan.

Cook the steak:
4 Cook the steak:

While the vegetables continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 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. Let the cooked steak rest for at least 5 minutes.

Make the pan sauce:
5 Make the pan sauce:

While the steak rests, add the sauce to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any browned bits of fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and slightly thickened. Turn off the heat. Stir in the butter until melted and the sauce is thoroughly combined.

Finish & plate your dish:
6 Finish & plate your dish:

Add the roasted vegetables to the bowl of cooked kale. Toss to combine. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the sliced steak and finished vegetables between 2 dishes. Top the steak with the pan sauce. Top the vegetables with the furikake. Garnish with the green tops of the scallions. Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 425°F. Wash and dry the sweet potato and turnip. Medium dice the sweet potato. Peel and medium dice the turnip. Place the sweet potato and turnip on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce:

While the vegetables roast, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. In a bowl, whisk together the miso paste, soy glaze, and 1/4 cup of water until smooth.

Prepare the remaining ingredients & make the sauce:
Cook the kale:
3 Cook the kale:

While the vegetables continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottoms of the scallions and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (careful, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted and the water has cooked off. Turn off the heat. Stir in the vinegar. Season with salt and pepper to taste. Transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pan.

4 Cook the steak:

While the vegetables continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 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. Let the cooked steak rest for at least 5 minutes.

Cook the steak:
Make the pan sauce:
5 Make the pan sauce:

While the steak rests, add the sauce to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any browned bits of fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and slightly thickened. Turn off the heat. Stir in the butter until melted and the sauce is thoroughly combined.

6 Finish & plate your dish:

Add the roasted vegetables to the bowl of cooked kale. Toss to combine. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the sliced steak and finished vegetables between 2 dishes. Top the steak with the pan sauce. Top the vegetables with the furikake. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: