Eat for Eight Bucks: Rice Bowl with Miso-Marinated Flank Steak

Eat for Eight Bucks: Rice Bowl with Miso-Marinated Flank Steak is a gluten free and dairy free main course. This recipe serves 2 and costs $3.49 per serving. One portion of this dish contains around 38g of protein, 19g of fat, and a total of 488 calories. Plenty of people made this recipe, and 129 would say it hit the spot. This recipe from Serious Eats requires carrots, sesame oil, white miso, and mirin. It is perfect for valentin day. From preparation to the plate, this recipe takes roughly 3 hours. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is amazing. Try Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables, Eat for Eight Bucks: Broiled Hanger Steak, and Eat For Eight Bucks: Pork Fried Rice for similar recipes.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine the miso, 1 tablespoon mirin, rice wine vinegar, 2 teaspoons soy sauce, garlic, sesame oil, and a pinch of salt in a small nonreactive bowl. Coat the steak in this marinade, flipping to get both sides. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 6. Remove from the refrigerator 30 minutes before cooking. 2 Preheat the oven to 400°F. Cut the carrots into planks about 3 inches long and ¼-inch thick. Place them in a bowl with 2 teaspoons grapeseed oil, 1 teaspoon mirin, 1 teaspoon soy sauce, and honey, plus a pinch of salt. Toss to combine, then spread on a parchment-lined baking sheet and bake on the top of your oven for 20 minutes, until the carrots are soft and browned on the bottom. 3 Heat a cast iron pan over medium-high heat for 5 minutes. Pour in the remaining 2 teaspoons grapeseed oil and tilt the pan to spread evenly. Place the steak in the pan and cook for 5-6 minutes, then flip and continue to cook until instant read thermometer registers 130°F when inserted into center for medium rare, about 5 minutes longer. Remove the steak to a plate and tent loosely with foil. Let rest for 5 minutes. Transfer the steak to a cutting board and cut it into ½-ich thick slices against the grain. 4 Fil two bowls with rice and arrange the carrot planks on top of each bowl. Stack half the steak slices on top of the carrots, and spoon any juice that's gathered on the plate on top. Sprinkle with sesame seeds, if using.

 

Step by step:

1. Combine the miso, 1 tablespoon mirin, rice wine vinegar, 2 teaspoons soy sauce, garlic, sesame oil, and a pinch of salt in a small nonreactive bowl. Coat the steak in this marinade, flipping to get both sides. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to

2. Remove from the refrigerator 30 minutes before cooking.

3. Preheat the oven to 400°F.

4. Cut the carrots into planks about 3 inches long and ¼-inch thick.

5. Place them in a bowl with 2 teaspoons grapeseed oil, 1 teaspoon mirin, 1 teaspoon soy sauce, and honey, plus a pinch of salt. Toss to combine, then spread on a parchment-lined baking sheet and bake on the top of your oven for 20 minutes, until the carrots are soft and browned on the bottom.

6. Heat a cast iron pan over medium-high heat for 5 minutes.

7. Pour in the remaining 2 teaspoons grapeseed oil and tilt the pan to spread evenly.

8. Place the steak in the pan and cook for 5-6 minutes, then flip and continue to cook until instant read thermometer registers 130°F when inserted into center for medium rare, about 5 minutes longer.

9. Remove the steak to a plate and tent loosely with foil.

10. Let rest for 5 minutes.

11. Transfer the steak to a cutting board and cut it into ½-ich thick slices against the grain.

12. Fil two bowls with rice and arrange the carrot planks on top of each bowl. Stack half the steak slices on top of the carrots, and spoon any juice that's gathered on the plate on top. Sprinkle with sesame seeds, if using.

Nutrition Information:

covered percent of daily need