Beef

Miso Steak Bowls

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Miso Steak Bowls

Serves 4-6  | Prep Time: 20 minutes (excluding marinating times) | Cook Time: 15 minutes

An umami packed dinner. Add some mushrooms if you want to reduce your beef portions

Ingredients

For the steak marinade

2 pounds flap steak

Salt and freshly ground black pepper to taste

¼ cup extra virgin olive oil

½ cup coconut aminos / or tamari

4 garlic cloves minced

1 tablespoon white miso (see note)

2 tablespoons coconut sugar

1- inch piece fresh ginger peeled and finely grated

¼ tsp cayenne pepper

FOR THE MISO SAUCE:

1 tablespoon white miso

1 tablespoon sriracha

1 tablespoon honey

2 tablespoons tamari / or coconut aminos

1 tablespoon rice vinegar

FOR THE VEGGIES:

2 Fresno chiles or jalapenos

3 baby bok choys halved lengthwise

3 tablespoons extra virgin olive oil

FOR SERVING:

Prepared brown or white rice

2 tablespoons toasted sesame seeds

1 lime cut into wedges

Chef Tips

Preparation

Step 1 (Marinate the Steak):

If your flap steak is one large piece, cut it in half, crosswise, to make two pieces of steak to grill separately. Pat dry and season both sides with salt and pepper. Set aside.

In a large food storage container, whisk together the olive oil, coconut aminos, garlic, miso, coconut sugar, ginger, and cayenne until well combined. Add the steak to the marinade mixture and using tongs, toss until well coated in the marinade. Cover and let marinate in the fridge for at least 2 hours, or up to overnight.

Meanwhile, Make the Miso Sauce:

In a small bowl, whisk together all of the Miso Drizzle ingredients until well combined and smooth. Set aside until ready to serve.

Prepare to Grill:

About 30 minutes prior to grilling, set the marinated steak on the counter to allow it to get close to room temperature so that it cooks more evenly.

Place the cut bok choy and the Fresno chiles on a large baking sheet and drizzle with olive oil. Set aside.

Heat the grill over medium-high heat (375-400F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.)

Carefully place the steaks on the hot grill and cook until the pieces turn golden and grill marks appear, 4 to 5 minutes per side. The lid should be closed throughout the cooking process. Remove from the grill and let rest for 10 minutes before slicing and serving.

Meanwhile, grill the veggies. Reduce heat to medium and place the veggies on the grill and cook until grill marks appear on them and they are tender. About 3 minutes per side.

For Serving:

To serve, slice the steak against the grain. Serve over the prepared rice alongside the grilled baby bok choy. Top with some sliced grilled Fresno chiles. Drizzle with the Miso Drizzle and sprinkle with toasted sesame seeds. Serve with a wedge of lime, if desired.