Top Chef Seared Grassfed Steaks

with Sweet Chili-Glazed Vegetables

45 MIN

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

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

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

In this recipe, inspired by our Quickfire Challenge from Top Chef Season 15 on Bravo, simple grassfed steaks and rice get a sweet, tart, and spicy lift from glazed mushrooms and bok choy. Sliced radishes, softened a bit with lime juice, finish the dish off with subtle crunch.

See Plans

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Quarter the mushrooms. Peel and thinly slice the shallot. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Quarter the lime. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl and top with the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper. Stir to coat. In a bowl, combine the ponzu sauce, sweet chili sauce, sugar, 1/4 cup of water, and as much of the soy marinade as you’d like.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the steaks:

While the rice cooks, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 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 for at least 5 minutes.

4 Cook the vegetables:

While the steaks rest, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the quartered mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced shallot and chopped ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

5 Glaze the vegetables:

Add the glaze and chopped bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the glaze is slightly thickened and the vegetables have softened. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste.