Seared Steak & Soy-Miso Pan Sauce with Sweet Potatoes & Kale

Seared Steak & Soy-Miso Pan Sauce

with Sweet Potatoes & Kale

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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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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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: