Steak with Miso-Lime Butter
with sauteed bok choy with garlic
Our members loved the miso-lime butter over steak from the week of 6/29/15, so we're bringing this sauce back. If you're in a place where it's still warm, fire up that grill for this steak! And just like Monday, we're serving it up with cauliflower rice for an extra helping of health this holiday week.
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Ingredients
Steak with Miso-Lime Butter:
- Steak, flank, skirt or hangar - 1 1/4 lb
- Green onions - 1 stalk , chopped finely
- Butter - 3 Tbsp
- Miso, any type - 1 Tbsp
- Lime juice - 1 tsp
Cauliflower Rice:
- Cauliflower, small - 1 head , florets chopped
- Butter - 1 1/2 Tbsp
- Salt and pepper - to taste
Sauteed Bok Choy with Garlic {11/23/15 version}:
- Garlic - 3 cloves , sliced
- Baby bok choy - 3/4 lb , chopped (sub regular bok choy or zucchini)
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 2 to 3 tsp
Prep
- Steak - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Cauliflower rice - If not already made from Monday, pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
- Garlic / Green onions - Prep as directed. (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 miso-lime butter - 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. (Can be done up to 5 days ahead)
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Make
- 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. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy. Finish with soy sauce. 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 over cauliflower rice, spreading miso-lime butter over steak.
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