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(Photo: Erik Putz; Food styling by Eshun Mott; Prop styling by Christine Hanlon)
Juicy strips of steak with crunchy bok choy and salty-sweet miso butter, this is a healthy plate that's sure to impress.
1/4 cup unsalted butter, at room temperature
2 tsp white miso
2 large striploin steaks, about 3/4-in. thick and 300 g each
1/2 tsp salt
3 tsp canola oil, divided
8 baby bok choy, halved and washed well
1/4 cup cilantro leaves
Stir butter with miso in a small bowl until smooth. Set aside. Sprinkle steaks with salt. Season with pepper.
Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then steaks. Cook for 3 to 4 min per side for medium-rare. Transfer to a plate. Cover and let rest.
Meanwhile, wipe pan clean, then return to stovetop over medium-high. Add remaining 1 tsp oil, then half of bok choy, cut-side down. Cook, covered, until deeply browned and tender, 3 to 4 min. Transfer to a plate. Cook remaining bok choy, then return the first half of bok choy to pan. Stir in 2 tbsp miso butter until melted, 30 sec. Transfer to a platter.
Thinly slice steaks and place over bok choy. Sprinkle with cilantro. Serve with remaining miso butter.
Calories 610, Protein 44g, Carbohydrates 5g, Fat 46g, Fibre 2g, Sodium 600mg.