Hoisin-Marinated Rib-Eye Steak
with Bok Choy, Scallion Pesto, and Mashed Potatoes
Steak may be classic bistro fare, but that doesn’t mean that it can’t look beyond tradition. In fact, this version is proudly border-hopping. The meat is marinated hoisin and soy sauces, which lend Asian-style flavors and incredible depth. Then, a scallion pesto, punctuated by ginger and garlic, is drizzled on top. The mashed potatoes on the side are classic and buttery, as potatoes should be. But to keep things lively, they’re accompanied by crisp, stir-fried bok choy stalks.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Yukon Gold Potatoes
6 unit
Scallions
2 unit
Baby Bok Choy
2 clove
Garlic
1 thumb
Ginger
¼ ounce
Cilantro
1 unit
Lime
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
12 ounce
Rib-Eye Steak
1 tablespoon
Sesame Oil
1 tablespoon
Sesame Seeds
1 teaspoon
Sriracha
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
2 tablespoon
Olive Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Cut potatoes into ½-inch cubes. Trim, then finely chop scallions. Trim and discard bottom root ends from bok choy, then separate stalks. Mince or grate garlic. Peel, then mince or grate ginger until you have 1 TBSP. Finely chop cilantro. Cut lime into wedges.
Stir together hoisin, soy sauce, and a drizzle of oil in a medium bowl. Stir to combine. Add steak and toss to coat. Set aside to marinate. Place potatoes in a medium pot along with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 12 minutes.
Reserve ½ cup potato cooking water, then drain potatoes. Melt 2 TBSP butter in same pot over low heat. Add half the garlic and ⅓ of the scallions. Cook, tossing, until fragrant, 1-2 minutes. Return potatoes to pot and mash until smooth. Stir in ¼ cup reserved water (add more if potatoes are stiff).
While potatoes cook, in another medium bowl, combine cilantro, sesame oil, remaining ⅔ of the scallions, and as much of the minced ginger and remaining garlic as you like (use both to taste). Stir in 2 TBSP olive oil, 1 tsp sugar, and a squeeze or two of lime juice (to taste). Stir in half the sesame seeds. Season with salt and pepper.
Heat a large drizzle of oil in a medium pan over medium-high heat. Remove steak from marinade, letting any excess drip off, then add steak to pan. Cook to desired doneness, 3-5 minutes per side. Remove from pan and set aside to rest. Rinse out pan. Add another drizzle of oil to pan over medium-high heat. Add bok choy and any remaining ginger. Season with salt and pepper. Cook until tender, 2-4 minutes.
Season potatoes with salt and pepper, then divide between plates. Add bok choy to the side. Slice steak against the grain and arrange on top of potatoes. Spoon scallion pesto over steak, then sprinkle with remaining sesame seeds. Drizzle with sriracha (to taste). Serve with remaining lime wedges on the side.
