Miso Sesame Steak & Zucchini Bowls
26 min553 kcal each
Flank steak marinated in a miso-tahini-ginger glaze and seared hot, over jasmine rice with roasted zucchini and the reserved marinade as sauce. A savoury, umami-rich bowl in twenty-five minutes.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Flank steak680 g
- White miso3 tbsp
- Tahini4 tbsp
- Rice vinegar3 tbsp
- Low-sodium soy sauce3 tbsp
- Maple syrup2 tbsp
- Fresh ginger1 tbsp
- Shallots1 piece
- Zucchini3 piece
- Avocado oil spray½ tsp
- Jasmine rice, cooked316 g
- Black pepper½ tsp
- Salt1 pinch
Method
Prep 10 min · cook 16 min- Heat the oven to 200 °C. Whisk the miso, tahini, rice vinegar, soy, maple, ginger, minced shallot and pepper.
- Coat the steak in half the mixture and keep the rest as the sauce.
- Cut the zucchini into 6 mm pieces, mist with oil, season and roast for 15–16 minutes, tossing halfway.
- Sear the steak in a very hot misted pan for 4–5 minutes a side for medium-rare, then rest 5 minutes and slice.
- Divide the rice among 4 bowls, top with steak and zucchini, and drizzle with the reserved sauce.
- Keeps 3 days in the fridge. Reheat rice and zucchini for 90 seconds and add the steak for the last 20.
Nutrition
per servingCal
553
Protein
47g
Carbs
45g
Fat
21g
Of 13g of sugar per serving, 6.1g is added sugar.
Of 21g of fat per serving, 6g is saturated.
