Nick’s Pick | Keto: Spicy Sesame Steaks
with Miso Butter, Carrots & Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We looked to the flavour combos of Japan for this crunchy stroke of genius, which adds texture to the outside of tender sirloin steaks with sesame seeds. Our hot, nutty, citrusy Sense of Shichimi seasoning, based on Japanese seven spice, plays off the meatiness of the beef and the natural sweetness of the roasted carrots. Give the dish extra dimension with an umami-packed miso butter, and bring in a side of garlicky bok choy.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 340g Baby bok choy
- 15ml Minced garlic
- 1 Scallion
- 200g Carrots (orange or multicoloured)
- 15ml Toasted sesame oil
- 20g White miso paste
- 18g White sesame seeds
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Milk, Sesame, Soy
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
15 g
Sodium
860 mg
Total Carb
19 g
Sugars
9 g
Protein
45 g
Fibre
5 g
Preparation
Start the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 20 min., until lightly browned and tender.
Mise en place
Meanwhile, place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Thinly slice the scallion, separating the white bottom and green top. To the bowl of softened butter, add the miso, ½ the sesame seeds, ½ the garlic and ½ the white bottom of the scallion; stir well.
Cook & coat the steaks
Pat the steaks dry with paper towel; season with ½ the remaining spices. In a medium pan, heat ½ the sesame oil on medium-high. Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Add ½ the miso butter and cook, spooning it over the steaks, 30 sec. to 1 min., until coated. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Sauté the bok choy
Remove the root ends of the bok choy; separate the leaves (halve if large). In the reserved pan, heat the remaining sesame oil on medium-high. Add the remaining garlic and white bottom of the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, scraping up any browned bits, 2 to 3 min., until wilted; season with the remaining spices.
Finish the carrots & serve
When the carrots are tender, remove from the oven and switch the oven to broil. Spoon the remaining miso butter over the carrots. Broil, 2 to 3 min., until browned. Divide the carrots, steaks (slice beforehand if desired) and bok choy between your plates. Garnish with the remaining sesame seeds and the green top of the scallion. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
