Steak with Aminos-Lime Butter
sauteed bok choy and cauliflower with garlic
Aminos-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: 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!
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!
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Proteins
Cuisines
Ingredients
Cauliflower Rice:
- Cauliflower, small - 1 head , florets chopped
- Butter - 1 1/2 Tbsp
Steak with Aminos-Lime Butter:
- Steak, flank, skirt or hanger - 1 1/4 lb
- Green onions - 1 stalk , chopped finely
- Butter - 3 Tbsp
- Bragg's / coconut aminos - 1 Tbsp + 1 Tbsp
- Lime juice - 1 tsp
Sauteed Bok Choy with Garlic:
- Garlic - 3 cloves , sliced
- Bok choy, baby - 3/4 lb , chopped (sub regular bok choy or zucchini)
- Oil, cooking - 1 Tbsp
- Bragg's / coconut aminos - 2 to 4 tsp
Prep
- Steak - Season steak with some 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 rice - Double if making Thursday night's night's dinner. 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 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 the first portion of 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)
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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 the second portion of aminos. Season with some salt, pepper and lime juice if desired.
- Reheat cauliflower rice if made ahead (remember to save half if doubled 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 cauliflower rice, spreading aminos-lime butter over steak.
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