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L'artisan
BBQ
Dairy Free

Red Miso-Garlic Striploin Steak

with Fresh Udon, King Oyster Mushrooms & Gai Lan

Cooking time

35 minutes

Servings

2/4

Calories

1070 /serving

While there is a lot to be said for the classic steakhouse experience, it’s just not what we want on a hot summer’s day. Our proposal? Give your steak dinner the summer backyard barbecue treatment. Tonight we play with Asian staples to make a gourmet supper that is bursting with flavour: red miso paste injects a burst of salty umami richness to the striploin, while grilled king oyster mushrooms are a robust and juicy side. Instead of the traditional potatoes, we serve up udon noodles, while gai lan (Chinese broccoli) provides a hit of green, bittersweet freshness.

We will send you:

  • 15oz Bone-in striploin steak for two
  • 225g Chinese broccoli
  • 2 Garlic cloves
  • 1 Lime
  • 2 Scallions
  • 100g King oyster mushrooms
  • 30ml Sweet soy sauce
  • 45ml Soy sauce (low sodium)
  • 15ml Sesame oil
  • 225g Fresh udon noodles
  • 30g Red miso paste

Contains: Gluten, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
2 Large pans
Zester
Strainer
Oil
Salt & pepper
Total Fat
52 g
Saturated Fat
13 g
Sodium
2120 mg
Total Carbs
85 g
Sugars
8 g
Protein
65 g
Fibres
6 g
Preparation
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Marinate the steak
Mince the garlic. In a small bowl, combine the miso, garlic, sesame oil, ½ the soy sauce and 2 tbsp of oil (double for 4 portions). Pat the steak dry with paper towel and add to a large shallow dish. Pour the miso mixture over the steak and set aside to marinate in the fridge, stirring occasionally, for at least 10 minutes while you prepare the next steps.
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Mise en place
While the steak marinates, bring a medium pot of salted water to a boil. Zest and juice the lime. Halve the king oyster mushrooms lengthwise; score the flesh carefully in a diamond pattern (taking care not to cut through the mushrooms entirely). Roughly chop the Chinese broccoli into bite-sized pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Cook the udon noodles
Heat your BBQ on high, making sure to oil it first. Add the noodles to the pot of boiling water. Cook, 6 to 8 minutes, until just al dente (still slightly firm to the bite). Drain the noodles, toss with a drizzle of oil to prevent sticking and set aside in a warm spot; reserve the pot.
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Cook the steak
Remove the steak from the marinade and let the excess marinade drip off. Add the steak* to the BBQ (or to a large pan, heating a drizzle of oil on medium-high first) and grill, 3 to 5 minutes per side or until cooked as desired. Transfer to a cutting board, cover and let rest for at least 10 minutes before thinly slicing against the grain; season with salt to taste.
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Cook the mushrooms
While the steak cooks, drizzle the mushrooms with oil and season with S&P. Add the mushrooms to the grill cut sides down (or to another large pan, adding a drizzle of oil on medium-high first); and cook 2 to 3 minutes per side, until golden brown. Transfer to a plate and set aside in a warm spot.
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Finish the noodles & serve
In the reserved pot, heat a drizzle of oil on medium. Add the white bottoms of the scallions and Chinese broccoli. Cook, stirring frequently, 2 to 3 minutes, until softened. Add the noodles, lime juice, sweet soy sauce and remaining soy sauce. Cook, stirring frequently, 2 to 3 minutes, until the noodles are coated in sauce. Divide the finished noodles, mushrooms and sliced steak between your plates. Spoon any remaining sauce over the mushrooms; garnish with the green top of the scallions and as much of the lime zest as you’d like. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.