we have food at home.

~ingredients:

• 1 new york strip steak
• steak marinade:
  • 1 tbsp miso paste
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp black pepper
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (minced)
• 5-6 bunches of bok choy (halved)
• sesame seeds (for garnish)
• 1 cup rice of your choice
• 1 lime 

~instructions:

1. In a small bowl, whisk together the steak marinade ingredients listed above. 
2. Pat dry your steak of choice, and spread the marinade over the steak, on both sides. 
3. Marinate minimum of 1 hour, up to 4 hours in the fridge. Take the steak out and let it come to room temperature before cooking. 
4. When ready to cook, scrape off the marinade, and set the excess marinade aside. We will use this later! 
5. Heat up a pan on medium-high heat. If using a stainless steel pan, throw some water droplets into the pan to check if it is hot enough. If the water rolls around in the pan instead of immediately evaporating, the pan is ready. 
6. Drizzle a small amount of neutral cooking oil, and let it heat up (about 30 seconds). 
7. If your steak has a fat cap, place the fat cap side down first, and sear until browned, before laying it flat onto the pan. This will render out some of the fat first. 
8. Sear the steak on one side for 3 minutes, before flipping. Sear the other side for another 3 minutes. 
9. At this point, use a meat thermometer to check the temp, and cook to your preferred doneness. I like mine medium rare, which is normally 135°F. However, since we will be letting the steak rest, it will continue cooking off residual heat, so I aim for an internal temperature of 130°F before I remove and let the steak rest. 
10. In the same pan on medium-high heat, add a drizzle of oil, and place the bok choy cut-side down and sear for a minute. 
11. Take the leftover miso marinade that we set aside in step 4, and drizzle over the bok choy. 
12. Stir-fry the bok choy for another 2-3 minutes, until cooked. Turn off the heat. 
13. Slice the steak, against the grain. Plate the sliced steak and bok choy over a bed of rice.
14. Squeeze ½ a lime over the steak, and garnish with sesame seeds. Enjoy!