Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray provided tray with cooking spray.

Add snow peas and cabbage to prepared tray and spread into an even layer. Top with half the soy sauce (reserve remaining for sauce) and 1 tsp. olive oil. Cover with foil.

Bake covered in hot oven, 8 minutes.

While vegetables bake, continue recipe.

Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes per side.

Steaks will finish cooking in a later step.

While steaks sear, in a mixing bowl, combine miso and remaining soy sauce.

Remove from burner. Carefully remove tray from oven. Push vegetables to one side of tray. Tray will be hot! Use a utensil. Transfer steaks to now-empty side of tray and top evenly with sauce.

Bake uncovered in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

While meal bakes, carefully massage rice in shipping bag to break up any clumps. Remove from packaging. Place in a microwave-safe bowl with 2 Tbsp. water, garlic salt, and a pinch of pepper. Cover with a damp paper towel.

Microwave covered until warm, 2-3 minutes.

Carefully remove rice from microwave and tray from oven. Fluff rice with a fork.

To serve, top steak with sauce from tray. Garnish steak with sambal (to taste). Bon appétit!