Steak with Miso-Lime Butter
sauteed bok choy with garlic
Miso-lime butter makes a luscious steak sauce. Fire up the grill (or stovetop / oven) and enjoy this simple, impressive weeknight meal that was a hit with our community when it was first featured in June 2015.
Smarts: Make double the rice to use in Thursday's fried rice.
- Steak, flank, skirt or hanger - 1 1/4 lb
- Green onions - 1 stalk, chopped finely
- Butter - 3 Tbsp
- Miso, any type - 1 Tbsp
- Lime juice - 1 tsp
- Rice, uncooked white or brown - 2 1/2 cups (enough for 2 nights)
- Garlic - 3 cloves, sliced
- Bok choy, baby - 3/4 lb, chopped (sub regular bok choy or zucchini)
- Oil, cooking - 1 Tbsp
- Tamari - 2 to 3 tsp
- Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Rice - This makes enough for two nights. 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).
- Garlic / Green onions - Slice. (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)
- 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 tamari. Season with some salt, pepper and lime juice if desired.
- Reheat rice if made ahead (reserve half for Thursday).
- After steak is done, rest for ~5 minutes, keeping covered with foil, before slicing against the grain. Enjoy steak and bok choy over rice, spreading miso-lime butter over steak.
Delicious and super healthy and low calorie! I could eat this very regularly. I’d just add more bok choy and more broth next time.0 Helpful
maybe I did something wrong ... this was a loser with my family.0 Helpful
Really yummy. Loved the miso compound butter. Would marinate salmon in it overnight before grilling.0 Helpful
kids liked everything including veggies0 Helpful
Definitely will make this compound butter again. Really makes this meal. I was pleasantly surprised by the baby bok choy. I made the meal for three people but did four servings expecting that I'd have leftovers. There was some steak left and quite a bit of rice, but almost no butter and the bok choy was GONE. Pan scraped clean. I noted that we all put the butter on literally every part of the meal though!0 Helpful
Used an inside strip steak and had to cook less time than called for, maybe 8 minutes total. Also used regular bok choy as my store no longer carries baby.0 Helpful