with Asparagus and Wild Rice
Asparagus season isn't long in Canada, so we must make the most of it! Miso and mushrooms are a perfect pairing for an umami-rich sauce in this unbelievable steak dinner.
Allergens
Utensils
Tags
Striploin Steak
370 g
Mushrooms
113 g
Miso Broth Concentrate
1 unit
Wild Rice Medley
1 cup
Parsley and Thyme
14 g
Chicken Stock Powder
1 tbsp
Asparagus
227 g
Cream Sauce Spice Blend
1 tbsp
Beef Broth Concentrate
1 unit
Garlic, cloves
2 unit
Unsalted Butter
2 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp). Stir together wild rice medley, chicken stock powder, chopped thyme, 2 cups (4 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt in a medium pot (use a large pot for 4 ppl). Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice mushrooms.Trim and discard bottom 1-inch from asparagus.Peel, then mince or grate garlic. Roughly chop parsley.Whisk together miso broth concentrate and 1 cup (2 cup) water. Set aside.Add asparagus, half the garlic and 1/2 tbsp (1 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine. Set aside. Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer steak to another baking sheet.Roast asparagus in the top of the oven until tender-crisp, 5-8 min.Roast steak in the middle of the oven, until cooked to desired doneness, 5-8 min.** When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.
Meanwhile, heat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add mushrooms and remaining thyme sprig. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated and garlic is fragrant, 1 min.
Slowly add miso broth mixture to the pan. Cook, stirring constantly, until sauce thickens slightly, 2-4 min. Season with salt and pepper, to taste.Carefully remove thyme sprig.
Fluff rice with a fork, then stir in parsley. Thinly slice steak.Divide rice, steak and asparagus between plates. Top steak with mushroom sauce.
880
kcal
Calories
29
g
Fat
12
g
Saturated Fat
100
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
56
g
Protein
120
mg
Cholesterol
1420
mg
Sodium
with Broccoli and Wild Rice
with Brussels Sprouts and Wild Rice
with Brussels Sprouts and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with Broccoli and Wild Rice
with broccoli and wild rice
with Roasted Veggie Couscous and Feta Cheese
