Miso, Ginger Butter Steak with Charred Broccoli and Nori Rice

This Week

2 Dec - 8 Dec

Miso, Ginger Butter Steak with Charred Broccoli and Nori Rice

Tender steak is basted in miso, ginger, and butter, served alongside charred broccoli and flavourful nori rice. Topped with fresh chilli, crispy shallots and fresh coriander, a delicious fusion of Asian-inspired flavours.

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Meal Prep Guide

‍Chop one head of broccoli into bite-sized florets (store in an airtight container in the fridge).

Prepare the miso butter (store in the fridge).

Ingredients

100g butter (softened)
2 Tbsp miso paste
2 tsp ginger (grated)
3 nori snack sheets

Method

Add the butter to a food processor with the miso paste, ginger and nori sheets.
Blend until combined and then place the butter mixture on a sheet of baking paper and roll it up into a log.

Make the dressing for the rice (store in a glass jar in the fridge).

Ingredients

2 Tbsp rice wine vinegar
2 tsp coconut sugar
½ tsp salt

Method

Add all of the ingredients to a glass jar and shake well to combine.

Tips

If you don’t have a food processor you can easily make this butter by hand. Simply add all of the ingredients to a mixing bowl and mix well to combine.
Make sure you leave about ⅓ of the butter aside to use at the end to pour over the dish, it creates a delicious sauce that soaks into the rice.
Bringing your steak to room temperature before cooking ensures even cooking of your steak (so the outside doesn’t burn before the inside is cooked through).

Shortcuts

Vegetables

You can serve this with any greens you’d like. Bok choy would be nice or you could make a fresh slaw instead with shaved cabbage and grated carrot.

Protein

For a vegetarian option swap out the steak for tofu. Simply cut 600g of tofu into bite-size cubes, pan fry in coconut oil until golden. Add 2/3 of the butter; allow the butter to melt then toss the tofu to ensure it’s well coated in the buttery goodness!
Swap out the steak for prawns cooked in the miso, ginger butter.

Ingredients

Miso butter steak

100g butter (softened)
2 Tbsp miso paste
2 tsp ginger (grated)
3 nori snack sheets
600g scotch fillet steak

Nori rice

1 ½ cups jasmine rice
4 nori snack sheets (finely chopped)
2 Tbsp rice wine vinegar
2 tsp coconut sugar
½ tsp salt

Broccoli

1 head broccoli (cut into florets)
Coconut oil or olive oil

Garnish (optional)

3 Tbsp crispy shallots
1 Tbsp toasted sesame seeds
1 fresh chilli (seeds removed and finely sliced)

Method

Add the butter to a food processor with the miso paste, ginger and nori sheets. Blend until combined and then place the butter mixture on a sheet of baking paper and roll it up into a log; pop in the freezer for 10 minutes to firm up.
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Cook the rice as per packet instructions.
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Remove the butter from the fridge and cut into slices.
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Season the steak fillets with salt and drizzle with olive oil. Heat a large pan over high heat, once the pan is super hot add the steak. Cook for 2-3 minutes on one side before flipping, then add slices of the butter and cook for a further 2-3 minutes on this side continuously basting the steak with the butter. Save a ⅓ of the butter mixture to melt down and pour over the dish before serving.
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Remove the steak from the pan and set aside to rest for 7-10 minutes, leaving any of the butter mixture in the pan. Add the rest of the butter and cook over low heat to melt; set aside until you’re ready to serve.
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While the steak is resting, you can cook the broccoli. Heat a large pan (with a lid) over medium-high heat. Add a little coconut oil or olive oil and then add the broccoli, cook for 3-4 minutes then add a couple of spoonfuls of water and pop the lid on so it can steam slightly, cook for another 2-3 minutes until it’s cooked through but it still has a nice crunch to it.
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Once the rice has cooked, spread it out over a large plate. Add the rice wine vinegar, coconut sugar and salt to a jar and shake well to combine, pour this mixture over the rice and sprinkle over the nori; toss well to combine.
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Cut the rested steak into slices and then assemble the each plate. Add some rice, then top with the sliced steak and broccoli; spoon over some of the melted butter mixture and top with the optional garnishes.

Variations

Vegetables

You can serve this with any greens you’d like. Bok choy would be nice or you could make a fresh slaw instead with shaved cabbage and grated carrot.

Protein

For a vegetarian option swap out the steak for tofu. Simply cut 600g of tofu into bite-size cubes, pan fry in coconut oil until golden. Add 2/3 of the butter; allow the butter to melt then toss the tofu to ensure it’s well coated in the buttery goodness!
Swap out the steak for prawns cooked in the miso, ginger butter.