60 + Min

• 12 oz Chuck Eye Steak
• ½ cup Miso Paste
• ½ cup Sake
• ½ cup Mirin
• ¼ cup Light Brown Sugar
• 2 heads Baby Bok Choy, halved lengthwise
• 1 tsp Cooking Oil
• Sea Salt

Combine miso paste, sake, mirin, and brown sugar in medium saucepan. Heat 5 minutes over medium low heat, until sugar dissolves and mixture is simmering. Remove from heat and let marinade cool completely.

Cover steak with marinade and refrigerate at least 1 hour or up to 24 hours.

Heat grill or cast iron skillet to medium-high heat. Remove steak from fridge, wiping off any excess marinade. Add to grill or skillet and sear 4 minutes. Flip steak and cook 4 minutes, until medium-rare. Internal temperature of meat should be 130ºF.

Remove from heat and let rest on cutting board 15 minutes.

Rub bok choy with oil and sprinkle with sea salt. Add to grill or skillet and cook 5 minutes, until bok choy is slightly browned.

Thinly slice steak and serve on top of bok choy.