Protein Upgrade | Korean-Style Strip Loin Steak & Spicy Kimchi Butter
over Sesame Rice with Seared Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Butter up your beef with something special. Fresh scallion and a dose of kimchi, Korea’s famed fermented cabbage, turn butter into a sizzling topping in more ways than one. It melts enticingly over pan-seared strip loin steak while imparting a distinctively funky heat. Lay the meat down in slices over long-grain rice infused with sesame oil, and bring in some quickly seared bok choy on the side. A simple way to spice up steak night!
We will send you:
- 12.5oz Strip loin steak
- 340g Bok choy tips
- 1 Scallion
- 15ml Toasted sesame oil
- 33g Organic kimchi
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame
You will need:
Medium pot
Large pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
18 g
Sodium
1130 mg
Total Carb
74 g
Sugars
5 g
Protein
48 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the sesame oil. Fluff the rice.
Mise en place
Meanwhile, place 3 tbsp butter (double for 4 portions) in a medium bowl to soften. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Thinly slice the scallion crosswise. Roughly chop the kimchi.
Cook the steak
Pat the steak dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the kimchi butter
To the bowl of softened butter, add the kimchi, ½ the scallion and S&P; stir well.
Sear the bok choy
In the reserved pan, heat a drizzle of oil and the remaining sesame oil on medium. Add the bok choy and remaining spices. Sear, 1 to 2 min. on one side, until partially cooked. Flip and add the remaining scallion. Sear, 1 to 2 min., until tender.
Plate your dish
Divide the rice between your plates. Top with the steak and bok choy. Top the steak with the kimchi butter. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
