Seared Steaks & Miso Butter with Marinated Bok Choy
Great for Grilling

Seared Steaks & Miso Butter

with Marinated Bok Choy

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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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.
Wheat Free
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

A duo of irresistibly rich toppings elevate these simple steaks: sweet soy glaze and butter mixed with savory miso paste. (Chefs, sushi rice is “stickier” than other varieties because of its high starch content, which is why we rinse it before cooking.)

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

If you’re grilling, preheat the grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Place the butter in a bowl and set aside to bring to room temperature. Cut off and discard the root end of the bok choy; thinly slice.

Cook the rice:
2 Cook the rice:

Thoroughly rinse the rice. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin. Cover to keep warm.

Marinate the bok choy:
3 Marinate the bok choy:

While the rice cooks, in a medium bowl, combine the sliced bok choy, furikake, yuzu juice, remaining mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Cook the steaks:
4 Cook the steaks:

STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

 

Make the miso butter:
5 Make the miso butter:

While the steaks rest, to the bowl of softened butter, add the miso paste. Stir to thoroughly combine.

Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, soy glaze, and miso butter. Serve with the marinated bok choy on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat the grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Place the butter in a bowl and set aside to bring to room temperature. Cut off and discard the root end of the bok choy; thinly slice.

2 Cook the rice:

Thoroughly rinse the rice. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin. Cover to keep warm.

Cook the rice:
Marinate the bok choy:
3 Marinate the bok choy:

While the rice cooks, in a medium bowl, combine the sliced bok choy, furikake, yuzu juice, remaining mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Cook the steaks:

STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the steaks dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

 

Cook the steaks:
Make the miso butter:
5 Make the miso butter:

While the steaks rest, to the bowl of softened butter, add the miso paste. Stir to thoroughly combine.

6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, soy glaze, and miso butter. Serve with the marinated bok choy on the side. Enjoy!

Slice the steaks & serve your dish:
Browse Steps
1 of 6