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Week of 1/15/24

Steak with Miso-Lime Butter
and sauteed bok choy with garlic / rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Steak with Miso-Lime Butter

Miso-lime butter makes a luscious sauce for this pan-seared steak. Enjoy this simple, impressive weeknight meal that was a hit with our community when we last featured it in 2018.

Proteins
Beef, non-ground
Cuisines
American
Save recipe
46

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Sauteed Bok Choy with Garlic:
  • Garlic - 3 cloves , sliced
  • Baby bok choy - 3/4 lb , chopped (sub regular bok choy or zucchini)
  • Oil, cooking - 1 Tbsp
  • Tamari - 2 to 3 tsp
Steak with Miso-Lime Butter:
  • Green onions - 1 stalk , chopped finely
  • Butter - 3 Tbsp
  • Miso, any type - 1 Tbsp
  • Lime juice - 1 tsp
  • Steak, flank, skirt or hanger - 1 1/4 lb
  • Oil, cooking - 1 Tbsp

Prep

  1. Rice - (Skip if made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead).

  2. Garlic - Thinly slice. (Can be done up to 5 days ahead)

  3. Make miso-lime butter - Chop green onions. Soften butter in microwave for ~10 seconds. Mash in miso, lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)

  4. Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)

  5. Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)

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Make

  1. Heat grill pan or skillet over medium-high heat and brush with cooking oil (portion for steak). Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.

  2. While steak cooks, heat a skillet or saute pan over medium-high heat. Add cooking oil (portion for bok choy) and then chopped bok choy to the pan. Saute for ~3 minutes and then add sliced garlic. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy. Finish with Tamari. Season with some salt, pepper, and lime juice if desired.

  3. Reheat rice if made ahead.

  4. After steak is done cooking, rest covered for ~5 minutes before slicing against the grain.

  5. Enjoy steak and bok choy over rice, spreading miso-lime butter over steak.

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