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Steak with Aminos-Lime Butter
sauteed bok choy and cauliflower with garlic

Active: 35 min Total: 35 min
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!


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


  1. Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Garlic / Green onions - Slice. (Can be done up to 4 days ahead)
  3. 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)
  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. 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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  1. 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).
  2. 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.
  3. 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.
  4. Reheat cauliflower rice if made ahead (remember to save half if doubled for Thursday).
  5. 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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