Summary of Simple Steak with Grilled Miso Cabbage:
This recipe features seared steak with roasted cabbage, miso, and ginger, which is both satisfying and healthy. Beef is a good source of protein and B vitamins, while cabbage provides vitamin K, vitamin C, fiber, and antioxidants like sulforaphane. The steps include allowing the steak to come to room temperature and seasoning it with salt and pepper, and the cabbage is grilled for 5 minutes on each side before being braised with miso sauce and sesame seeds. This recipe yields 548 calories, 32g of total Fat, 27g of carbohydrates, and 42g of protein per serving.
*****
Savory Seared Steak with Tender Roasted Cabbage, Miso, and Ginger Recipe
Are you looking for a quick and easy recipe that feels elevated and satisfying? Look no further than this savory seared steak with tender roasted cabbage, salty miso, and fresh ginger. This delectable meal comes together in 35 minutes and will become a regular addition to your recipe rotation.
Why Grilled Cabbage?
Cabbage is a cruciferous vegetable, and eating more green leafy vegetables is always a great idea. In particular, cabbage contains vitamin K, vitamin C, and fiber. However, did you know that it also has potent phytonutrients like sulforaphane? Sulforaphane is an antioxidant found in cruciferous vegetables that can help regulate inflammation, support natural liver detoxification, and enhance cognition by enhancing BDNF expression. This recipe is an innovative way to enjoy cabbage’s benefits, prepared differently by roasting it.
The Nutritional Benefits of Beef
Beef is a rich source of protein, iron, and B vitamins. New York Strip Steak, featured in this recipe, is a lean cut with a moderate amount of Fat. Use grass-fed or pasture-raised steak if possible to ensure the meal’s nutrient quality.
Ingredients
For steak,
– 2 (8-ounce) New York Strip Steak, room temperature (grass-fed or pasture-raised if possible)
– ½ teaspoon sea salt
– Pinch of freshly ground black pepper
– 1 tablespoon ghee or avocado oil
For cabbage,
– 1 large green cabbage
– 2 tablespoons ghee or avocado oil, divided
– 1 (1-inch) piece ginger, microplaned
– 2 tablespoons coconut aminos
– 2 tablespoons white miso
– 1 spicy red chili, thinly sliced (optional)
– 1 tablespoon toasted sesame seeds
– 1 cup thinly sliced scallions, white parts, save the green parts for garnish
Method
1. Allow the steaks to come to room temperature before cooking, sprinkle with salt and pepper, and set aside. Preheat the oven to 450°F. Place two cast-iron skillets on high heat and let them heat up.
2. Cut the cabbage into half and then cut each into 3 wedges. Add 1 tablespoon of ghee or oil into one of the cast irons and add the cabbage wedges. Grill for 5 minutes and flip to grill for 5 more minutes.
3. In a small bowl, combine the ginger with the remaining 1 tablespoon of ghee or oil (from the cabbage ingredients), coconut aminos, miso, and chili (if using), then mix well and set aside.
4. While the cabbage is roasting, add the steak to the second hot cast-iron skillet and cook for 3 minutes on medium-high heat without moving the steak. After 3 minutes, flip the steaks and cook for another 3 minutes. After 6 minutes, flip the steaks and sear the fatty part along the side for 30 seconds.
5. Add 1 tablespoon of ghee (from the steak ingredients) and slather it on top of the steaks. Transfer the steaks to the oven and cook for 5 minutes. Remove from the oven and set steaks aside to rest on a plate. (Save this pan, do not wash yet).
When both sides of the cabbage are roasted, transfer the cabbage to the steaks’ cast iron and place over medium heat. Add the miso sauce and braise the cabbage for 5 minutes. 6. Return to the cabbage.
7. After 5 minutes, add the sesame seeds and scallions to the cabbage. Cook for 5 more minutes.
8. Remove the cabbage and set aside; keep the pan overheated while the sauce is thickening. Transfer any excess juices from the steaks into that pan for extra flavor. Remove from the heat when the sauce has thickened after a few minutes.
9. Cut steaks into thin strips and serve with the cabbage wedges. Drizzle the sauce on top of the steak slices and cabbage. Garnish with some extra scallion slices and serve immediately.
Nutritional Analysis per Serving
Calories – 548
Total Fat – 32g
Saturated Fat – 17g
Cholesterol – 116mg
Sodium – 851mg
Carbohydrates – 27g
Fiber – 10g
Sugars – 7g
Protein – 42g
Net Carbs – 17g
In Conclusion
This savory seared steak with tender roasted cabbage, salty miso, and fresh ginger is a quick and easy meal for any weeknight dinner. With its spicy, salty, and sweet flavors, this recipe will impress your taste buds. The meal is rich in protein, iron, B vitamins, K, C, and fiber. Give it a try, and enjoy the delicious taste and nutritional bounty.
Comments are closed