Samurai Sizzle
Japanese Grilled Ribeye with Purple Broccoli, Udon, and Miso Tomato Salsa
30 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Tonight’s dinner is a Japanese riff on steak night: thick ribeye, fiercely grilled, gets a medley of purple broccoli, green beans, and a tomato-miso salsa. You’ll learn how a simple grill and a good miso can make steakhouse fare feel right at home in Tokyo.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Add udon noodles and cook according to package directions until al dente. Drain and rinse under cold water. Toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 02Season the ribeye on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let it rest at room temperature while you prep the rest.
- 03In a medium bowl, combine diced tomatoes, 2 tbsp white miso, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp rice vinegar, and the thinly sliced onion. Stir well. Let this sit to mingle flavors while you cook everything else.
- 04Bring another pot of salted water to a boil. Blanch green beans and purple broccoli for 2 minutes until just bright and crisp-tender. Drain and immediately plunge into ice water. Drain well and set aside.
- 05Preheat your grill or a cast iron skillet over high heat. Rub the ribeye with 1 tbsp neutral oil.
- 06Grill the ribeye for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest, tented loosely with foil, for 10 minutes before slicing.
- 07While the steak is resting, in a large skillet, heat 1 tbsp neutral oil over medium-high. Add the blanched green beans and purple broccoli. Season with remaining 1/2 tsp kosher salt and stir-fry for 2 minutes until glossy and warmed through.
- 08Add udon noodles to the skillet. Toss with vegetables to reheat. Season with remaining 1/2 tsp black pepper. Remove from heat.
- 09Slice the rested ribeye thinly across the grain.
- 10To serve, arrange udon and veggies on plates. Fan sliced ribeye over the noodles. Spoon tomato miso salsa generously over the steak. Sprinkle with scallions, toasted sesame seeds, and shiso or basil if using.
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