by guest blogger Paul Kita, food and nutrition editor at Men's Health
There's this game my wife and I play that's not always fun.
The game is called "What's for dinner?"
My wife plays by forfeiting immediately, leaving me to pilfer the refrigerator in search of protein and produce.
Some nights, "What's for dinner?" ends with vows that we'll never play again. But most nights, the game results in a successful experiment.
I'd like to take full credit as a home cook, but I think there's another important limiting factor at work. If you cook for speed, you cook simply. And if you cook simply, you taste the glory of ingredients.
Try this recipe and you'll know what I mean. Grilled steak needs little more than a two-ingredient sauce to taste meatier. Flame-kissed bok choy only requires a condiment you likely have on your fridge door to taste fresher. And the next time you're about to play "What's for dinner?" you won't lose.
Grilled T-Bone Steak with Miso Butter and Spicy Charred Bok Choy
Serves 2
- 2 T-Bone steaks, preferably grass-finished
- 2 large heads bok choy, halved lengthwise
- 1 Tablespoon canola oil
- 2 Tablespoon unsalted butter
- 1 Tablespoon miso paste
- 1 Tablespoon chili garlic sauce
- Salt and pepper, to taste
- Preheat your grill to high. As the grill preheats, oil and season the steaks and bok choy. In a small pot over low heat, add the butter and miso.
- Grill the bok choy over direct heat until grill marks appear, 3 to 5 minutes on each side. Grill the steak until well seared, 3 to 5 minutes on each side for medium-rare. (If you grill is large enough, you can cook everything together to save time.)
- Divide the steaks and bok choy between two plates. Whisk together the melted butter and miso paste and then drizzle the butter over the steaks. Top the bok choy with the chili garlic paste.
For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com