Miso Butter Steak with Pan Seared Broccoli and Sriracha Aioli
These steaks are sweet and savory with a dose of umami from the miso. Serve with broccoli with a spicy aioli drizzled on top. This can easily be made dairy-free and nightshade-free.Ā
Servings: 2
Calories: 624kcal
Ingredients
Steaks
- 1 pound sirloin steaks 2 steaks
- salt and pepper to taste
- 1/2 tablespoon avocado oil
- 2 tablespoons coconut aminos or gluten-free soy sauce with 1/4 tablespoon monk fruit, granulated
- 1/2 tablespoon rice vinegar
Miso Butter
- 1 tablespoon butter or slightly chilled butter flavored coconut oil (so that it is solid but something you can stir, or mayonnaise for dairy-free
- 1/2 tablespoon white miso paste
Broccoli
- 1/2 pound broccoli or broccolini cut into bite size pieces
- 5 tablespoons avocado oil most of this will remain in the pan after cooking
- salt to taste
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons mayonaise
- 1 teaspoon sriracha omit for nightshade-free
- 1 tablespoon coconut aminos or gluten-free soy sauce with 1 teaspoon monk fruit, granulated
To Finish
- 1/2 tablespoon shichimi togarashi seasoning blend optional (see here), omit for nightshade-free
Instructions
- Season the steaks with salt and pepper. Heat a large pan over high heat. Add the avocado oil and when hot, add the steaks. Cook, turning occasionally, until browned, about 8-10 minutes for medium-rare, or until cooked to your desired doneness. A minute before removing the steaks, add the coconut aminos and rice vinegar, turning steaks in resulting sauce. Set steaks and any resulting sauce aside and cover with foil, allowing it to rest while you prepare the vegetables. Wipe the pan clean.
- While steaks cook, mix softened butter with miso until completely smooth, set aside.
- Add more avocado oil to the pan so that the bottom is completely covered with a thin coating, about 5 tablespoons will be needed for a 12-inch pan. When hot, add the broccoli. Season with a bit of salt and add a couple of tablespoons of water. Cook, covered over high heat without stirring or turning for about 4 minutes. Remove cover and cook without moving for another 4-5 minutes, or until broccoli is golden brown where it is in contact with the pan. Finally, flip broccoli and cook until second side is browned, another 4 minutes or so. Off heat, drizzle with toasted sesame oil.
- While broccoli is cooking, combine the mayonnaise and aioli with a tablespoon of coconut aminos. Set aside.
- To serve, slice steak across the grain (for a more tender bite), top with half the miso butter, sprinkle with togarashi seasoning. Serve broccoli along side with aioli.
Notes
Nutrition without the broccoli: Calories: 412 cal, Carbs: 4g, Fiber: 1g, Fat: 20g, Protein: 50g
Ā
Nutrition for broccoli alone: Calories: 212 cal, Carbs: 9g, Fiber: 3g, Fat: 19g, Protein: 3g
Nutrition Facts
Miso Butter Steak with Pan Seared Broccoli and Sriracha Aioli
Amount per Serving
Calories
624
% Daily Value*
Fat
39
g
60
%
Saturated Fat
8
g
50
%
Cholesterol
144
mg
48
%
Sodium
1041
mg
45
%
Potassium
1134
mg
32
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
54
g
108
%
Vitamin A
957
IU
19
%
Vitamin C
103
mg
125
%
Calcium
117
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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