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Miso & Soy Steak
with Roasted Fall Vegetables
35 MIN
2 Servings
From the Test Kitchen
Classic steak and potatoes get an East Asian twist in this recipe. We’re serving our seared ribeye for two with a savory-sweet pan sauce, made with soy and white miso. On the side, roasted sweet potato and turnip come together with sautéed kale in a delicious veggie medley. (Chefs, depending on what’s best near you, you may receive white- or orange-fleshed sweet potato; red or purple turnip; and green curly, dark green lacinato, or red kale!)
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NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
Title
-
1 Ribeye Steak
- 2 Scallions
-
1 bunch Kale
- 2 Tbsps Butter
- 1 Tbsp Rice Vinegar
- 1 Tbsp Soy Glaze
- 1 Tbsp Sweet White Miso Paste
- 1 tsp Furikake
-
1 Sweet Potato
-
1 Turnip
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel and medium dice the turnip. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. 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 & start the sauce:
While the vegetables roast, 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.
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 sliced white bottoms of the scallions and chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has 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 and 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 and let rest for at least 5 minutes.
5
Finish the sauce:
While the steak rests, add the sauce to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted.
6
Finish & serve your dish:
Transfer 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. Serve the sliced steak with the finished sauce and finished vegetables. Garnish with the sliced green tops of the scallions. Garnish the vegetables with the furikake. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel and medium dice the turnip. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. 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 & start the sauce:
While the vegetables roast, 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.
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 sliced white bottoms of the scallions and chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has 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 and 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 and let rest for at least 5 minutes.
5
Finish the sauce:
While the steak rests, add the sauce to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted.
6
Finish & serve your dish:
Transfer 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. Serve the sliced steak with the finished sauce and finished vegetables. Garnish with the sliced green tops of the scallions. Garnish the vegetables with the furikake. Enjoy!
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