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Seared Steak & Soy-Miso Pan Sauce

with Sweet Potatoes & Kale

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

We’re giving this steakhouse-style dish an Asian twist with our sweet and savory pan sauce, made with soy glaze, white miso paste, and butter. We’re also adding a sprinkling of crispy furikake (a traditional Japanese garnish of seaweed, sesame seeds, and more) to our roasted vegetable and kale side.

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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the radishes and sweet potatoes. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the kale & start the sauce:
2 Prepare the kale & start the sauce:

While the vegetables roast, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the miso paste, soy glaze, and 1/4 cup of water until thoroughly combined.

Cook the kale:
3 Cook the kale:

While the vegetables continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook the steak:
4 Cook the steak:

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 5 to 7 minutes per side 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.

Finish the sauce:
5 Finish the sauce:

While the steak rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). 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 and combined.

Finish the vegetables & serve your dish:
6 Finish the vegetables & serve your dish:

To the bowl of cooked kale, add the roasted vegetables and furikake; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the finished vegetables. Top the steak with the finished sauce. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the radishes and sweet potatoes. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the kale & start the sauce:

While the vegetables roast, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the miso paste, soy glaze, and 1/4 cup of water until thoroughly combined.

Prepare the kale & start the sauce:
Cook the kale:
3 Cook the kale:

While the vegetables continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the steak:

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 5 to 7 minutes per side 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.

Cook the steak:
Finish the sauce:
5 Finish the sauce:

While the steak rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). 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 and combined.

6 Finish the vegetables & serve your dish:

To the bowl of cooked kale, add the roasted vegetables and furikake; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the finished vegetables. Top the steak with the finished sauce. Enjoy! 

Finish the vegetables & serve your dish: