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Soy-Glazed Steak

Soy-Glazed Steak with Crispy Brussels Sprouts and Yuzu Vinaigrette

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Recipe Details

Story

Chef Michelle recently tried a side of deep-fried shredded Brussels sprouts laced with scallion and yuzu, and was instantly inspired to add it to the Plated meal. Here, she’s roasting the seasonal sprouts until crisp and golden brown, then drizzling them with a bright, tart blend of yuzu juice, sesame, and rice wine vinegar. They serve as the perfect accompaniment to steaks marinated and seared in a combination of soy sauce, mirin, and ginger, which is reduced in the pan to create a savory, sticky glaze.

Tags

  • < 600 Calories
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 510
  • Protein 37g
  • Total Carb 28g
  • Total Fat 25g

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

Ingredients & Equipment

What we send

  • scallions
    2
    scallions
  • ginger
    1/4 ounce
    ginger
  • garlic
    1 clove
    garlic
  • gluten-free soy sauce
    2 tablespoons
    gluten-free soy sauce
  • mirin
    1 tablespoon
    mirin
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • rice wine vinegar
    1 1/2 tablespoon
    rice wine vinegar
  • steaks
    2
    steaks
  • shredded Brussels sprouts
    12 ounces
    shredded Brussels sprouts
  • yuzu juice
    1 1/2 teaspoon
    yuzu juice
  • sesame oil
    1 teaspoon
    sesame oil

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 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.

  2. Roast Brussels Sprouts

    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.

  3. Make Yuzu Vinaigrette

    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.

  4. Sear Steaks

    Sear Steaks

    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.

  5. Make Soy Glaze

    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.

  6. Plate Soy-Glazed Steak

    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!

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