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Sesame-Crusted Steak

Sesame-Crusted Steak with Miso-Maple Bok Choy and Carrots

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Recipe Details


If miso, soy, and maple syrup were a band, they’d top the charts. Here, the salty, savory, and sweet trio glazes roasted carrots and baby bok choy. For a fun twist (and some added texture) steaks are crusted in sesame seeds that toast as the meat sears. Just like a guilty pleasure pop song, this dish is going to get stuck in your head for weeks, if not months.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 400
  • Protein 34g
  • Total Carb 29g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby bok choy
    6 ounces
    baby bok choy
  • carrots
    8 ounces
  • scallion
  • miso paste
    1/2 tablespoon
    miso paste
  • gluten-free soy sauce
    1 packet
    gluten-free soy sauce
  • jar maple syrup
    jar maple syrup
  • steaks
  • toasted sesame seeds
    2 teaspoons
    toasted sesame seeds
  • parchment paper
    parchment paper

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); then cut lengthwise again to quarter. Trim bok choy leaves from bulbs, keeping separate. Rinse remaining produce. Quarter carrots lengthwise. Trim and discard scallion root and thinly slice crosswise, keeping whites and light greens separate from dark greens.

  2. Roast vegetables

    Roast vegetables

    Line a baking sheet with parchment paper. In a large bowl, whisk together miso paste, soy sauce, half of maple syrup (save remainder for another recipe), and 2 teaspoons canola oil to make glaze. In a small bowl, reserve 1 tablespoon glaze for Step 4. To bowl with remaining glaze, add carrots and bok choy bulbs and toss to coat. Arrange in a single layer on prepared sheet and roast until golden brown and tender, 13-15 minutes.

  3. Sear sesame-crusted steaks

    Sear sesame-crusted steaks

    While vegetables roast, pat steaks dry with paper towel; season all over with ½ teaspoon salt and pepper. Top 1 side of steaks with sesame seeds, pressing to adhere. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks, sesame-side down, and sear until browned and medium-rare, 4-6 minutes per side. Transfer steaks to a plate; set aside to rest, reserving pan, off heat.

  4. Make miso-maple sauce

    Make miso-maple sauce

    Place pan from steaks over medium heat. When fat is shimmering, add scallion whites and light greens and ¼ cup water to pan and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Remove pan from heat and whisk in reserved 1 tablespoon glaze to combine. Taste and season with salt and pepper as desired.

  5. Finish bok choy and carrots

    Finish bok choy and carrots

    Once vegetables are roasted, add bok choy leaves and scallion dark greens to baking sheet and toss to combine. Divide miso-maple bok choy and carrots between serving plates.

  6. Plate sesame-crusted steaks

    Plate sesame-crusted steaks

    Cut rested sesame-crusted steaks against the grain into ¼-inch slices. Serve sliced steak with bok choy and carrots. Drizzle over miso-maple sauce and enjoy!

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