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Miso Denver Steak with Carrots

Yankel Polak

Yankel Polak

January 1, 2019
Clock icon

8 hrs 10 min

Total

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4

Servings

Protein icon

Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Denver Steak

  • ⅔ c miso

  • ⅓ c mirin

  • ⅓ c rice wine

  • 4 cloves garlic

  • 1 Tbsp fresh ginger

    grated

Miso Carrots

  • 6 ea carrots

    cut into ¼” slices

  • 2 c orange juice

  • ¼ c miso

  • 1 ea orange

    zested

Step By Step

Instructions

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 hours.
4
Remove from water bath and let rest in juices for at least 10 minutes.
5
Preheat skillet and sear on all sides, for 2 minutes per side.
6
Slice thinly against the grain.

Miso Carrots

1
Place sliced carrots, orange juice and miso in saucepan.
2
Simmer on low heat until tender.
3
Drain carrots and reserve ½ c of liquid.
4
Place carrots back in pan and sauté until caramelized. Add reserved carrot liquid and cook 3 more minutes or until liquid is nearly gone.
5
Toss carrots with orange zest.

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