Seared Steaks & Spicy Soy Glaze with Rice & Tahini Cabbage Slaw
Chef Favorites

Seared Steaks & Spicy Soy Glaze

with Rice & Tahini Cabbage Slaw

35 MIN
+$3.95/serving 4 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with NY Strip Steaks

    From the Test Kitchen

    Here, seared steaks get a lift from a spicy-sweet sauce made with gochujang and soy glaze. You'll serve the steaks alongside a bed of fluffy aromatic rice and a bright cabbage slaw dressed with tahini, date syrup, and sesame seeds.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Steaks & Spicy Soy Glaze with Rice & Tahini Cabbage Slaw
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 cup Long Grain White Rice
    • 1 lb Red Cabbage
    • 2 Persian Cucumbers
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Soy Glaze
    • 2 tsps Gochujang
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Rice Vinegar
    • ¼ cup Mayonnaise
    • 2 Tbsps Tahini
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 tsps Date Syrup
    time-saving
    tips & techniques
    Prepare the ingredients & make the slaw
    1 Prepare the ingredients & make the slaw

    Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice on an angle. In a large bowl, combine the mayonnaise, tahini, date syrup, and 1 tablespoon of water; add the sliced cabbage, sliced cucumbers, and togarashi. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy glaze, vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook & finish the rice
    2 Cook & finish the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. Cover to keep warm.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Slice the steaks & serve your dish
    4 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and slaw. Top the steaks with the spicy soy glaze. Garnish the slaw with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the slaw
    1 Prepare the ingredients & make the slaw

    Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice on an angle. In a large bowl, combine the mayonnaise, tahini, date syrup, and 1 tablespoon of water; add the sliced cabbage, sliced cucumbers, and togarashi. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy glaze, vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook & finish the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. Cover to keep warm.

    Cook & finish the rice
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    4 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and slaw. Top the steaks with the spicy soy glaze. Garnish the slaw with the sesame seeds. Enjoy!

    Slice the steaks & serve your dish
    Browse Steps
    1 of 4