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Nutrition Facts

Instructions

• STEP 1

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 2

  While the grill pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • ¾ lb ribeye steak
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Once the grill pan is hot, coat with oil; add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

  • 1 tsp toasted sesame oil

• STEP 4

  Meanwhile, fill a medium saucepan with 2-inches of hot water (from the tap), cover, and bring to a boil over high heat.

• STEP 5

  While the water comes to a boil, peel and mince shallot. Place in a small bowl along with miso paste, chili-garlic sauce, oil, sesame seeds, sugar, and garlic powder. Stir to combine the spicy miso sauce and set aside.

  • ½ shallot
  • 1 ½ tbsp miso paste, white
  • 2 tsp chili-garlic sauce
  • 2 tsp toasted sesame oil
  • 1 tsp sesame seeds
  • 1 tsp brown sugar
  • ¼ tsp garlic powder

• STEP 6

  Once the water is boiling, reduce heat to medium, then add cauliflower and broccoli. Re-cover and steam until veggies are fork tender, 5-6 minutes.

  • 1 (10 oz) bag cauliflower florets
  • ½ (18 oz) bag broccoli florets

• STEP 7

  When the veggies are done, drain and return to the pan. Drizzle with oil, sprinkle with sesame seeds, and season with salt and pepper; toss to coat.

  • 2 tsp toasted sesame oil
  • 2 tsp sesame seeds
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Thinly slice steak against the grain.

• STEP 9

  To serve, divide steak and veggies between plates; drizzle steak with spicy miso sauce. Enjoy!