Miso Glazed Rib Eye Steak

Name: Miso Glazed Rib Eye Steak with Crunchy Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 2,000 Grams of Rib-eye steak; 30 Grams of Miso paste; 15 Grams of Honey; 10 ML of Soy sauce; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Carrot; 300 Grams of Red cabbage; 15 Grams of Fresh coriander; 40 Grams of Whole almonds; 30 Grams of Butter; 1 Pieces of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

with Crunchy Salad

Enjoy notes of salty, sweet umami. We don't think steak night gets better than this!

Cals 338 · Prot 10 · Carbs 30 · Fat 24

Gourmet

Low Carb

20 min

Miso Glazed Rib Eye Steak with Crunchy Salad

Enjoy notes of salty, sweet umami. We don't think steak night gets better than this!

Cals 338 · Prot 10 · Carbs 30 · Fat 24

Gourmet

Low Carb

Ingredients

Steaks

Rib-eye steak

2,000 Grams

Miso paste 9*

30 Grams

Honey

15 Grams

Soy sauce 9*10*11*

10 ML

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Salad

Carrot

2 Pieces

Red cabbage

300 Grams

Fresh coriander

15 Grams

Whole almonds 1*2*

40 Grams

Butter 4*

30 Grams

Dressing

Lemon

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1407 / 338
Fats (g)	23.6
of which saturated (g)	9.3
Carbohydrates (g)	30
of which sugars (g)	14.4
Fibers (g)	7.5
Proteins (g)	10.1
Salt (g)	1.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep salad

Remove the rib eye steaks from the fridge 20-30 min prior to cooking. Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Slice the red cabbage into thin strips. Rinse, dry and chop the coriander.

2 Make almondy butter

Roughly chop the almonds. Toast the almonds in a hot, dry pan for 2-3 min until browned. Add the butter to the pan and cook for 1 min further or until melted. Transfer the almonds and butter to a bowl. Set aside.

3 Prep dressing

Juice the lemon. Combine the olive oil with 2 Tbsp of the lemon juice and the salt and pepper. Set aside.

4 Prep glaze

In a small bowl, combine the miso paste, honey and soy sauce -this is your miso glaze. Set aside.

5 Fry and glaze steaks

Heat a drizzle of oil in a pan over a high heat. Pat the steaks dry with kitchen paper. Fry the steaks for 3-4 min per side. Once the steaks are nearly done, pour the miso glaze over them and fry briefly on both sides until the glaze has caramelized. Transfer the steaks to a chopping board to rest for 5 min. Pour any left-over pan juices over the steaks. Season generously with salt and pepper.