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Clean15

Sesame Sirloin Steaks

with Bok Choy & Miso-Butter Carrots

Cooking time

25 minutes

Servings

2/4

Calories

640 /serving

We looked to the flavour combos of Japan for this crunchy stroke of genius, which adds stunning texture to the outside of our tender steaks with a generous sprinkle of sesame seeds. The nuttiness is amazing and perfectly plays off the natural sweetness of the roasted carrots. They’re not just any carrots, though—you’ll give them extra dimension with an umami-packed miso-butter, which will also flavour the steaks. Add a side of garlicky bok choy, and dig in.

We will send you:

  • 340g Top sirloin beef steaks (High-protein serving)
  • 340g Baby bok choy
  • 15ml Minced garlic
  • 1 Scallion
  • 200g Quartered multicoloured Nantes carrots
  • 15ml Sesame oil
  • 20g White miso paste
  • 18g White sesame seeds
  • 12.5g Japanese-style vegetable spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy, Sulphites

You will need:

Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
41 g
Saturated Fat
15 g
Sodium
2320 mg
Total Carbs
23 g
Sugars
9 g
Protein
43 g
Fibres
9 g
Preparation
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Start the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set the sheet pan aside.
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Mise en place
While the carrots roast, place 2 tbsp butter (double for 4 portions) in a bowl to soften. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. To the bowl of butter, add the miso paste, ½ the sesame seeds, ½ the garlic; and ½ the white bottoms of the scallion; stir to combine thoroughly.
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Cook the steaks
In a medium pan, heat ½ the sesame oil on medium-high. Pat the steaks dry with paper towel; season with ½ the remaining spice blend. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Add ½ the miso butter to the pan; spoon the melted miso butter over the steaks, 30 seconds to 1 minute, until coated. Transfer the steaks to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the bok choy
In the reserved pan of fond, heat the remaining sesame oil on medium-high. Separate the bok choy leaves, discarding the root end (halve the leaves crosswise if large). Add the remaining garlic and white bottoms of the scallion to the pan. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and cook, stirring frequently, 2 to 3 minutes, until wilted; season with the remaining spice blend.
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Finish the carrots & serve
Preheat the oven to broil. Spoon the remaining miso butter over the carrots and return to the oven. Broil, 2 to 3 minutes, until browned. Divide the finished miso-butter carrots, sesame steak and finished bok choy between your plates. Garnish the dish with as many of the green tops of the scallion as you’d like and the remaining sesame seeds. Bon appétit!

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