Steak with Aminos-Lime Butter
sauteed bok choy and cauliflower with garlic
Smarts: Flavored butters are easy to scale, so make more - they can be frozen for 6 to 8 months and are great for throwing on proteins and veggies!
- Steak, flank, skirt or hangar - 1 1/4 lb
- Green onions - 1 stalk, chopped finely
- Butter, grassfed - 3 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Lime juice - 1 tsp
- Garlic - 3 cloves, sliced
- Cauliflower - 1 lb, chopped
- Baby bok choy - 3/4 lb, chopped (sub regular bok choy or zucchini)
- Oil, cooking - 1 Tbsp
- Bragg's / coconut aminos - 2 to 4 tsp
- Steak - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Garlic / Green onions - Slice. (Can be done up to 4 days ahead)
- Cauliflower - Chop. (Can be done up to 4 days ahead)
- 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)
- Make aminos-lime butter - Soften butter in microwave for ~10 seconds. Mash in aminos, lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)
- Par-cook cauliflower by placing into a microwave-safe container. Cover with a damp paper towel and microwave for 2 1/2 minutes.
- If making steak on grill: Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If making steak on stovetop / oven: Heat grill pan or skillet over medium-high heat. Brush with cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
- While steak cooks, heat a skillet or saute pan over medium-high heat. Add cooking oil and then chopped bok choy to the pan. Saute for ~3 minutes and then add sliced garlic and cauliflower. Saute veggies until they’re tender but still crispy, another 3 to 5 minutes. Finish with aminos. Season with salt and pepper and some lime juice if desired.
- After steak is done, rest for ~5 minutes, keeping covered with foil, before slicing against the grain. Enjoy steak and bok choy and cauliflower, spreading aminos-lime butter over steak and veggies. Add more lime juice to veggies as needed.
Forgot to buy butter from the store, ended up improvising by drizzling a lime juice/miso slurry on the steak as I seared the first side, still turned out deliciously!0 Helpful
The miso lime butter was the perfect touch to take this recipe from good to great!0 Helpful
Good, but didn't like it as much as I thought I would.0 Helpful
Made some New York steak with miso lime butter and it was phenomenal! Made different sides for ourselves but loved every bit of the butter!!0 Helpful
Miso lime butter was way too strong and salty, though it may have been from using miso soup powder instead of miso paste. Bok choy was good; it cooks down a lot so I would double next time for more greens.0 Helpful
Great! Loved the miso lime butter. I cut everything up for leftovers and ate it like a steak bowl, which was even better! Could have used WAY more bok choy, though.0 Helpful