Sesame-Crusted Steak with Miso-Maple Bok Choy and Carrots
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Ingredients & Equipment
What we send
- 6 ouncesbaby bok choy
- 8 ouncescarrots
- 1/2 tablespoonmiso paste
- 1 packetgluten-free soy sauce
- 1jar maple syrup
- 2 teaspoonstoasted sesame seeds
- 1parchment paper
What You’ll Need
- canola oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
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.
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.
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.
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.
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.
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!