Miso & Soy Steak with Roasted Fall Vegetables

Miso & Soy Steak

with Roasted Fall Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the vegetables:
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.

Prepare the remaining ingredients & start the sauce:
2 Prepare the remaining ingredients & start 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 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.

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 and let rest for at least 5 minutes.

Finish the sauce:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

Prepare & roast the vegetables:
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:
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 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.

Cook the steak:
Finish the sauce:
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!

Browse Steps
1 of 6