Miso denver steak

  • PREP: 10min

  • COOK: 8h 0min

  • SERVES: 4

  • PREP: 10min

  • COOK: 8h 0min

  • SERVES: 4

  • Beef

A Japanese staple, miso packs an umami punch. The combination of savory and sweet in this recipe, along with the bright colors, create a playful dinner that delights all the senses.

Ingredients (11):

  • 1 ButcherBox Denver Steak
  • ⅔ c miso
  • ⅓ c mirin
  • ⅓ c rice wine
  • 4 cloves garlic
  • 1 Tbsp fresh ginger, grated
  • Miso Glazed Carrots
  • 6 carrots, peeled and cut into ¼” slices)
  • 2 c orange juice
  • ¼ c miso
  • Zest of 1 orange

Directions:

  1. Preheat immersion circulator water bath to 135°F.
  2. Place Denver Steaks in heavy duty freezer bag. Add miso, mirin, rice wine, garlic and ginger
  3. Seal bag halfway and slowly immerse in water bath, allowing air to escape. Seal completely and cook for 8 hrs.
  4. Remove from water bath and let rest in juices for at least 10 min.
  5. Preheat skillet and sear on all sides, for 2 min per side.
  6. Slice thinly against the grain.
  7. Place sliced carrots, orange juice and miso in saucepan.
  8. Simmer on low heat until tender.
  9. Drain carrots and reserve ½ c of liquid.
  10. Place carrots back in pan and sauté until caramelized. Add reserved carrot liquid and cook 3 more min or until liquid is nearly gone.
  11. Toss carrots with orange zest.

Happy Eating!

Enter your email to leave a review. This helps us prevent fraudulent reviews.