Umami Ginger Steak & Grain Bowls
with Sesame Almond Slaw, Spinach & Pickled Radishes
- Sesame
- Soy
- Wheat
- Eggs
- Tree Nuts
Juicy seared bavette steak tops a warm, hearty grain blend with wilted spinach, crisp sesame almond slaw, and a crackly ginger crunch topper in this hearty bowl. Quick-pickled radishes and shallot add bright, tangy contrast, and a drizzle of a gingery miso-based sauce contributes an irresistible umami flavor. It’s a balanced dish that combines protein, wholesome grains, and fresh vegetables with bold Asian-inspired notes.
Ingredients
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
10 ounce
Bavette Steak
3 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
2.5 ounce
Spinach
10 teaspoon
White Wine Vinegar
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
8 ounce
Coleslaw Mix
1 unit
Microwavable Grain Blend
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Pat steak* dry with paper towels; season with salt and pepper.
-
Heat a large drizzle of oil in large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.
-
Turn off heat; transfer to a cutting board to rest.
-
While steak cooks, wash and dry produce.
-
Trim and thinly slice radishes into rounds. Halve, peel, and thinly slice shallot.
-
In a small microwave-safe bowl, combine radishes, shallot, vinegar, ¼ cup water, 2 tsp sugar, and a pinch of salt (½ cup water and 2 tsp sugar for 4 servings); cover with plastic wrap and microwave for 1 minute.
-
Stir and set aside to pickle until ready to serve.
-
Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
-
Transfer warmed grain blend to a large bowl. Add spinach, sesame ginger crunch, a large drizzle of olive oil, a pinch of salt, and pepper; toss until spinach has wilted.
-
In a medium bowl, whisk together dressing and mayonnaise.
-
Add coleslaw mix and almonds and toss to combine. Season with salt and pepper.
-
Divide spinach grains between bowls. Arrange steak, slaw, and pickled veggies (draining first) over top in separate sections. Drizzle umami ginger sauce over steak and serve.
