Meal Kit
Japanese Sirloin Steak
with mirin demi-glace and buttery glazed carrots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat, Soy
Chef
Jimmy Madla
This dish gets some lovely but subtle flavor from mirin – a slightly sweet Japanese rice wine. When paired with demi-glace and Japanese tonkatsu sauce, the result is a sweet and salty condiment that provides a huge flavor power-up. Fragrant white rice and glazed carrots are perfect foils for sirloin and umami-rich sauce. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Carrot
- ¾ cup Jasmine Rice
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2 fl. oz. Tonkatsu Sauce
- 1 oz. Mirin
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⅗ oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Sugar
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MqgaM03n
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Calories820
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Carbohydrates94g
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Net Carbs90g
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Fat29g
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Protein42g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. ribeye or 32 oz. ribeye, follow same instructions as sirloin in Steps 2 and 4, cooking in batches if necessary until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.
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If using filet mignon, follow same instructions as sirloin in Steps 2 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
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If using tuna, follow same instructions as sirloin in Steps 2 and 4, cooking until tuna reaches desired doneness, 1-2 minutes per side for medium-rare (some pink in the center). Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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1 Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until tender, 18-20 minutes.Remove from burner and set aside covered.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices at an angle.
Pat steaks dry, and season both sides with a pinch of salt and pepper. -
3 Cook the Carrot Slices
Bring a medium non-stick pan with 1/4 cup water, carrot slices, butter, and sugar to a boil. Reduce to a simmer, cover, and cook until carrot slices are tender, 5-8 minutes.
If pan becomes dry and carrot slices need more time, add another 1/4 cup water and continue cooking, 3-5 minutes.Uncover, and raise heat to high. Cook until water is evaporated and carrot slices are glazed, 2-3 minutes.Remove carrot slices to a plate and season with 1/4 tsp. salt. Tent with foil. Wipe pan clean and reserve. -
4 Cook the Steaks
Return pan used to cook carrot slices to medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove steaks to a plate and sprinkle with seasoning blend. Rest steaks at least 5 minutes, then slice into 1/4" pieces.Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat.
Add 1/4 cup water, tonkatsu sauce, mirin, and demi-glace to hot pan and bring to a simmer. Once simmering, stir constantly until thickened slightly, 1-2 minutes.Remove pan from burner.Plate dish as pictured on front of card, spooning sauce over steak slices. Bon appétit!
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