Richly flavored grass-fed steak is even more enticing with a drizzle of teriyaki sauce. It’s a fun pairing with a tropical wave of coconut rice and the crunch of bok choy.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: tree nuts, wheat, soy.
What You Get
Top sirloin steak (see note below)
Short-grain white rice
Baby bok choy
Togarashi (Japanese seasoning)
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Place the steak in a bowl, and pour in half of the teriyaki sauce. Turn the steak to coat, and let it marinate and come to room temperature.
In a pot over medium-high heat, combine 1 cup of the rice, 1 cup of the coconut milk, 1 cup water, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover the pot, and cook until fluffy and tender, 20 minutes or according to package instructions. Remove the coconut rice from the heat and let stand, still covered, 5 minutes.
Meanwhile, cut half of the bok choy into halves or quarters lengthwise, depending on size, reserving the rest for another use. Slice a handful of green onions. Remove the steak from the marinade, pat dry with paper towels, and season on both sides with salt and pepper.
In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When hot, add the steak and sear until browned, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 to 5 minutes longer for medium-rare, depending on thickness. Transfer the steak to a cutting board to rest.
Meanwhile, wipe out the pan, return it to medium heat, and warm 1 tablespoon vegetable oil. Add the bok choy, cut-side down, and ¼ cup water. Cover the pan and steam until the bok choy are tender, 3 to 5 minutes, depending on size. Season with salt.
When the steak is ready, slice it against the grain. Transfer the steak to plates, with the coconut rice and baby bok choy on the side. Drizzle with the remaining teriyaki sauce, sprinkle with the green onions and togarashi, and serve warm.