Garlic and Honey-Miso Buttered Steak
with Bacon Sautéed Veggies
If you haven't yet experienced the magic that is honey-miso butter, consider this your lucky day! Kicked up with zesty fresh garlic, this butter topper will make you rethink every steak you've ever had. Smoky bacon laced veggies and umami loaded miso roasted sweet potato compliment this steak dinner perfectly.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
100 g
Bacon Strips
2 unit(s)
Sweet Potato
113 g
Baby Spinach
227 g
Sugar Snap Peas
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
2 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
1 unit(s)
Honey
Not included in your delivery
3 tsp
Unsalted Butter*
tbsp
Oil*
g
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, remove 3 tbsp (6 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, trim snap peas.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- On a clean cutting board, cut bacon ninto 1-inch pieces.
- To the softened butter, add half the garlic, half the honey, half the miso concentrate and half the green onion. Season with salt and pepper. Stir to mix. (Tip: If butter has not softened, microwave for 10 sec. at a time until it is!)
- Heat a large non-stick pan over medium-high.
- While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven 4-8 min or until cooked to desired doneness.**
- Carefully wipe out pan.
- Reheat the same pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 4-7 min, stirring occasionally, until crispy.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat.
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min. ARE THEY DONE HERE
- Reheat the same pan over medium-high. Add snap peas. Cook for 1-2 min, stirring often until tender-crisp.
- Add spinach, bacon and remaining garlic. Cook, stirring often fo 1-2 min until spinach wilts. Season to taste with salt and pepper. Remove from heat.
- Add remaining miso concentrate and remaining green onions to sweet potatoes. Stir to coat.
- Thinly slice steak.
- Divide steak, sweet potato and veggies between plates.
- Spread or dollop honey-miso butter over steaks.