Soy-Glazed Steak with Crispy Brussels Sprouts and Yuzu Vinaigrette
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Ingredients & Equipment
What we send
- 1/4 ounceginger
- 1 clovegarlic
- 2 tablespoonsgluten-free soy sauce
- 1 tablespoonmirin
- 1/4 teaspooncrushed red pepper
- 1 1/2 tablespoonrice wine vinegar
- 12 ouncesshredded Brussels sprouts
- 1 1/2 teaspoonyuzu juice
- 1 teaspoonsesame oil
What You’ll Need
- canola oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Preheat oven to 450°F. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic. In a medium bowl, whisk together soy sauce, mirin, crushed red pepper (skip or use half for less heat), 2 teaspoons rice wine vinegar, ginger, and garlic to combine. Pat steaks dry. Add to marinade. Turn to coat. Set aside at room temperature.
Roast Brussels Sprouts
While steaks marinate, on a baking sheet, toss Brussels sprouts and scallion whites and light greens with 1 tablespoon canola oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast, stirring halfway through, until Brussels sprouts are crisp, 16-18 minutes total.
Make Yuzu Vinaigrette
While Brussels sprouts roast, in a medium bowl, whisk together yuzu juice, sesame oil, and remaining rice wine vinegar to combine. Set aside.
Remove steaks from marinade, shaking off as much excess as possible and reserving marinade in bowl for the next step. Heat 1 tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add steaks. Sear until browned and medium rare, 5-7 minutes per side. Transfer to a plate, leaving behind any juices in pan to make sauce. Set aside to rest for about 5 minutes.
Make Soy Glaze
Add reserved marinade to pan with steak juices and place over medium-high heat. Cook, stirring frequently, until liquid is reduced by half, 1-2 minutes.
Plate Soy-Glazed Steak
Divide crispy Brussels sprouts between serving plates and drizzle over yuzu vinaigrette. Thinly slice steaks against the grain and add to plates with Brussels sprouts. Drizzle soy glaze over steak, garnish with scallion dark greens, and dig in!