This Asian-inspired Miso Steak Sheet Pan Dinner will soon be in your next keto-friendly weeknight rotation!
This miso steak sheet pan dinner goes out to all those people who just want to eat good food but have zero time to actually make it!
You just can’t beat the combo of steak, butter, and veggies; it’s filling, packed with protein and fiber, and gives you all the satisfaction of a restaurant-quality steak but in the comfort of your own kitchen.
Inspired by the flavors of Japanese cuisine, this dish incorporates miso, a fermented soybean paste that has been a staple in Japanese cooking for centuries. Miso’s umami-rich depth pairs perfectly with the savory steak and crisp vegetables, nodding to traditional dishes like miso soup and teriyaki steak.
While this recipe takes inspiration from these Japanese classics, it adapts them with modern touches – like using olive oil and a convenient sheet pan method – that make this meal quick, easy, and full of flavor.
Is This Miso Steak Sheet Pan Dinner Healthy?
This miso steak sheet pan dinner is the perfect keto-friendly recipe when you need a reliable weeknight dinner!
The broccoli is packed with fiber and vitamins C and K, and bok choy offers vitamins A and C, calcium, and potassium. These veggies are nutrient-dense but low in calories, making them perfect for low-carb diets like the keto diet.
If you’d like to reduce the saturated fat in the recipe, try using a leaner cut of meat like a flank steak, or even switch to tofu for a plant-based protein. You can also add more vegetables to the mix; carrots, bell peppers, or snap peas would be great additions that add variety and extra fiber.
What is ghee?
Ghee is a type of clarified butter commonly used in South Asian cooking, and it’s made by simmering butter to remove its water content and caramelize the milk solids. It’s then strained to produce the ghee. Ghee has a rich, nutty flavor and a high smoke point, making it ideal for high-heat cooking like searing a steak.
You can either make ghee yourself at home, or buy it from the grocery store. It keeps in the refrigerator for a long time, and is a great source of fat in your diet because there are no added ingredients.
How to make ahead and store
You can prepare the miso butter ahead of time, and store it in an airtight container in the refrigerator where it will stay fresh for up to 1 week. You can also marinate the steak in advance with a little bit of the miso paste, ginger, and olive oil for several hours or even overnight. Just cover it and refrigerate the marinated steak until you’re ready to cook it.
Once cooked, store any leftover steak in an airtight container in the refrigerator, and it should last for about 3 to 4 days. The broccoli and bok choy can also be stored in an airtight container in the refrigerator for up to 3 days. They may lose a little crispness after being stored, but they’ll still be good to eat.
Serving Suggestions
While this miso steak sheet pan dinner is perfect as is, if you’re not following a keto or low-carb diet, nothing beats a fresh and warm bowl of Sushi Rice, Baked Rice, or Seasoned Rice on the side.
To add some extra veggies to the meal, I also love to serve this sheet pan dinner with an Asian Cabbage Salad or a Smashed Cucumber Salad!
Ingredients
- 4 cups broccoli cut into florets
- 4 baby bok choy stalks separated
- 2 tablespoons white miso paste
- 2 teaspoons olive oil
- 2 teaspoons sesame oil
- 2 teaspoons ginger minced
- 1 pound sirloin steak
- Sesame seeds for garnish
For the Miso Butter
- 4 teaspoons garlic ghee or ghee mixed with minced garlic
- 4 teaspoons white miso paste
Instructions
- Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
- Toss the broccoli, bok choy, oils, miso, and ginger together in a large bowl. You'll have to use your hands to break down the miso and rub it into the vegetables.
- Place the broccoli onto the pan and bake until it just begins to brown, about 8 minutes. Remove from the oven and turn it to high broil.
- While the broccoli cooks, mix together the miso ghee ingredients and spread 2 teaspoons of the ghee over one side of the steak. Heat a large pan on medium high and sauté the ghee side of the steak until it's golden brown, about 1 to 2 minutes.
- Place the steak, seared-side down, on the pan beside the broccoli. Broil for 4 minutes.
- Remove the pan from the oven and spread 3 teaspoons of the butter on top of the steak. Additionally, spread the bok choy on the pan.
- Broil for another 3 to 5 minutes, depending on the thickness of your steak and how well you like it cooked. I cooked mine to an internal temperature of 135℉ for medium-rare. Once cooked, cover with tinfoil and let rest at room temperature for 5 minutes.
- Spread the remaining butter over the steaks, along with a sprinkle of sesame seeds, then serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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