Grilled Ribeye Steak with Miso Butter
and Soy-Glazed Sweet Potatoes and Sesame Broccoli
This steak dinner, inspired by Japanese steakhouses, is loaded with tons of flavour. Miso butter tops grilled steak, while soy-brushed sweet potatoes and sesame broccoli round a perfect summer meal.
Ingredients: Ribeye steak • Sweet potato • Broccoli • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Ribeye Steak
2 unit
Sweet Potato
1 tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Wheat, Sulphites, Soy)
1 unit
Miso Broth Concentrate
(Contains: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
227 g
Broccoli
2 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
7 g
Chives
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Thinly slice chives.
- Cut sweet potatoes into 1/2-wedges. To a large bowl, add sweet potato wedges and 1 tbsp (2 tbsp) oil. Season with salt and pepper and toss to combine.
- Cut broccoli into bite-sized pieces.
- To a small bowl, whisk together soy sauce and 1 tsp (2 tsp) sugar. Set aside. (TIP: This is your sweet potato glaze!)
- Heat a medium non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To another small bowl, add the softened butter, half the toasted sesame seeds, half the chives and miso concentrate. Season with salt and pepper, then stir to combine. Set aside.
- Meanwhile, arrange broccoli on one side of a 18x12-inch piece of foil. Season with salt and pepper. Dot broccoli mixture with half the miso butter. Drizzle with 1/2 tbsp (1 tbsp) water.
- Fold foil in half over broccoli and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 servings.)
- Place broccoli pouch on one side of the grill. Close lid and grill for 10-12 min, until tender.
- Arrange sweet potatoes on other side of the grill. Close lid and grill for 12-14 min, until grill-marked and tender.
- Brush sweet potatoes all over with soy sauce-sugar glaze. Grill for 1-2 min, flipping occasionally, until potatoes are caramelized.
- Transfer potatoes and broccoli to one side of an unlined baking sheet and cover with aluminum foil to keep warm.
- Meanwhile, pat steaks dry with paper towels. Brush with 1 tsp (2 tsp) oil, then season with salt and pepper.
- Once broccoli and sweet potatoes are finished, add steaks to the grill. Cook for 4-6 min per side, flipping once, until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Dot with remaining miso butter. Loosely cover with foil and set aside to rest for 2-3 min.
- Thinly slice steak.
- Divide steak, broccoli and potatoes between plates.
- Sprinkle remaining chives over top of potatoes.
- Sprinkle remaining sesame seeds over top of broccoli.
