Description
An easy low carb, gluten-free and dairy-free meal that is big on Asian flavor! You’ll make it again and again!
Ingredients
- 4 cups Broccoli Cut Into Florets
- 4 Baby Boy Choy, Stalks Separated
- 2 Tablespoons White Miso Paste
- 2 teaspoons Olive Oil
- 2 teaspoons Sesame Oil
- 2 teaspoons Ginger, Minced
- 1 pound Grass-fed Top Sirloin Steak
- Sesame Seeds, For Garnish
- FOR THE MISO BUTTER:
- 4 teaspoons Garlic Ghee (or Butter Mixed With Garlic
- 4 teaspoons White Miso Paste
Preparation
Preheat oven to 400ºF and line a large baking sheet with parchment paper.
Toss broccoli, bok choy, oils, miso and ginger together in a large bowl. You’ll have to use your hands to break down the miso and rub it into the vegetables.
Place broccoli onto the pan and bake until it just begins to brown, about 8 minutes. Remove from the oven and turn oven to high broil.
While broccoli cooks, mix the miso butter ingredients and spread 2 teaspoons of the butter over the steak. Heat a large pan on medium high and saute the buttered side of the steak until golden, about 1–2 minutes. Watch carefully so it doesn’t burn.
Place the steak, seared-side up, on the pan beside the broccoli. Broil for 4 minutes.
Remove pan from the oven and spread 3 teaspoons of the butter on top of the steak. Additionally, spread the bok choy on the pan. Broil for another 3–5 minutes, depending on the thickness of your steak and how well you like it cooked. I cooked mine to an internal temperature of 135ºF for medium-rare. Once cooked, cover with tinfoil and let rest at room temperature for 5 minutes.
Spread remaining butter over the steaks, along with a sprinkle of sesame seeds. Devour!
