Ponzu Steaks with Scallion-Peanut Salsa
Seared Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Give your classic steak dinner a Japanese twist with a low-key recipe that’s high in flavour. Start by marinating the beef in ponzu sauce and garlic for a balance of sweetness, umami and just a little bit of citric acidity. It’s extra delish when you serve it topped with a salsa of toasted peanuts and scallions. Sear baby bok choy to make a tender and crisp side, complementing the richness of that tasty top sirloin.
We will send you:
- 340g Top sirloin beef medallions (high-protein serving)
- 450g Baby bok choy
- 15ml Minced garlic
- 2 Scallions
- 45ml Ponzu lime sauce
- 25g Chopped peanuts
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
9 g
Sodium
1570 mg
Total Carb
16 g
Sugars
8 g
Protein
44 g
Fibre
4 g
Preparation
Marinate the steaks
Pat the steaks dry with paper towel; season with ½ the spices. In a medium bowl, combine the steaks, ⅔ of the ponzu and ⅓ of the garlic.
Make the scallion-peanut salsa
Thinly slice the scallions. In a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant. Add the scallions and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Transfer to a small bowl and add the remaining ponzu, 1 tbsp oil (double for 4 portions) and S&P; stir well. Wipe out and reserve the pan.
Sear the bok choy
Remove the root ends of the bok choy; halve lengthwise. In the reserved pan, heat a drizzle of oil on medium-high. Sear the bok choy, 2 to 3 min. per side, until beginning to brown and soften. Transfer to a plate and season with the remaining spices. Wipe out and reserve the pan.
Cook & coat the steaks
In the same pan, heat a drizzle of oil on medium-high. Reserving the marinade, cook the steaks* (letting any excess drip off), 3 to 5 min. per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Add the marinade and cook, flipping the steaks, 30 sec. to 1 min., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the bok choy and steaks between your plates. Top with the scallion-peanut salsa. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
