Blue Apron Review: Seared Steaks & Miso Butter

Every once in a blue moon, we splurge and purchase an “ingredient-and-recipe meal kit.” Most of the time, the splurge stems from a busy week, and we appreciate having everything laid out for us. Alternatively, sometimes Melissa forgets to hit “Skip” for the week, and we’re pleasantly surprised by one at our front door. This is what happened this past week. (Oops!) Either way, Andrea, Melissa’s sister, introduced us to the idea, and we’ve enjoying trying many different ones.

This week, we served up Blue Apron’s Seared Steaks & Mission Butter with Marinated Bok Choy, and it didn’t disappoint. We both think it’s a definite “do again,” and would give the recipe 4.5 out of 5 stars.

Here’s what you need to know, and what minor changes we made to the recipe to make it more “us.”

Here are the ingredients they send you:

  • 2 Steaks
  • 1 cup Sushi Rice
  • 10 oz Baby Bok Choy
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Mirin
  • 2 Tbsps Butter
  • 1 Tbsp Sweet White Miso Paste
  • 1 tsp Furikake
  • 4 tsps Yuzu Juice

We supplemented:

  • Olive Oil
  • Salt & Pepper
  • 1/4 cup Red Onion, chopped

Our Instructions:

Miso Butter
  • Place butter and Miso Paste in small bowl and set aside to bring to room temperature.
  • Once at room temperature, stir to thoroughly combine.
  • Your Miso Butter is complete!
Butter and Miso Paste before combining.
Bok Choy Marinade
  • Cut off an discard the root end of the Bok Choy, thinly slice.
  • (Added step by us: Chop approximately 1/4 cup on red onions.)
  • Combine sliced Red Onions, Bok Choy, Furikake, Yuzu Juice, 1/2 Tbsp Mirin, and a drizzle of olive oil. Season with salt and pepper and set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
  • Your Bok Choy salad is complete!
Our Bok Choy marinating with added Red Onions.
Sushi Rice
  • Thoroughly rinse the rice. (DO NOT SKIP THIS STEP!)
  • Combine rinsed rice, large pinch of salt, and 1 1/4 cups of water, and heat to boiling on high.
  • Once boiling, reduce the heat to low.
  • Cover and cook without stirring for 15 minutes.
  • Once water is absorbed and rice is tender, turn off heat and fluff with fork.
  • Stir in half the mirin.
  • Your Sushi Rice is complete!
  • We decided to celebrate our recent Reverse Sear blog (by Bar-B-Chu), by reverse searing our steak.
  • Rinse the steak and pat dry with a paper towel in preparation to season with your favorite steak rub.  We choose Wassi’s Classic Steak for this recipe.
  • While the rub and the steak become friends, heat your grill to 250 degrees indirect (we did this on the Big Green Egg).
  • Once the grill is up to temperature place your steak(s) on the grate and let them bake for 35-45 minutes depending on what internal temperature you want.
  • When you are about 5-10 degrees away from your desired internal temp, remove the steak(s) and set your grill for 400-450 degrees direct heat.
  • Place you cast iron on the grate and add butter, bacon grease, or your favorite searing fat.
  • Add the steak(s) to the cast iron and cook for 30ish seconds on each side until crispy.
  • Once crispy, remove the steak(s) and let them rest for 5ish minutes
  • Cut into strips, plate, and ENJOY!
Our bacon grease reserve for the reverse sear!
  • Pile rice and top with steak. Drizzle Soy Glaze. Top with Miso Butter. Add Boy Choy salad as a side.

Final Product: 4.5 out of 5 stars.

This meal was on point. We were starving, so the sticky, starchy rice was amazing and filling. The soy glaze added the perfect sweetness to the salty. The Miso Butter added the perfect combo of flavors. 5 out of 5 on that side of the plate.

The Bok Choy salad was a little bland, which is why Blue Apron lost .5 point overall. Because of its blandness, we ended up adding the touch of red onions. It balanced out the flavor, and made the side a little more refreshing. We were really glad to have some on hand.

Overall, this was definitely a great recipe! We’re glad Melissa forgot to hit “Skip” this week.

Voila! Thanks, Blue Apron!

A Twist On Carne Asada

Inspiration Sparkers

Our twist on this Carne Asada recipe was inspired by this Primally Inspired Carne Asada recipe and this Mexican Food Journal Grilled Tomato Salsa recipe. Thank you for fueling us and our foodie fashion.

This Week’s Eats

We typically try to plan out our meals each week, and we spend the weekend grabbing the supplies we need. On Sundays, we prep as much as we can for the coming week (i.e. chopping vegetables, marinating meats, etc.). That way, it’s easy for one of us to take over dinner each night. We both take turns cooking, depending on our schedules. Joey does all of the grilling, and Melissa does most of the oven and stove-top meals.

Last Sunday, we prepped this incredible salsa recipe, because two of our weekly recipes called for salsa, including our Carne Asada recipe. Plus, we had been dying to make salsa on our Big Green Egg!



Grilled Tomato Salsa (Paleo, Whole30)

This recipe makes about two cups of salsa. Here is our take on Grilled Tomato Salsa:


*Side note: I know our picture has two jalapenos, but we’re babies, and could only handle the heat of one blended in.*


  1. Peel and cut the onion in half, and season cut sides with Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt.
  2. Place all vegetables on Big Green Egg at 300 degrees indirect. (We smoked everything over apple wood chunks.)
  3. Watch vegetables until skins begin to char. This should take pproximately 45 minutes to an hour.
  4. Remove from grill and let vegetables cool down.
  5. Remove garlic cloves from bulb, some seeds from jalapeño, and skin vegetables the best you can.
  6. Place everything in the blender and mix for 15 seconds. (We wanted to make sure we had a chunkier salsa.)
  7. Add salt, pepper, lime juice, and cilantro to your liking.
  8. Serve warm or cold – and enjoy!



Avocado Grilled Tomato Salsa (Paleo, Whole30)

The Carne Asada recipe called for a Tomatillo Avocado Salsa, but since we knew we were already prepping salsa, we just bought avocados to incorporate our twist on the recipe.

For our twist, take 3/4 cups of the finished Grilled Tomato Salsa and blend 1 1/2 small avocados. Garnish with extra cilantro on hand. Even after finishing our Carne Asada, we had to grab chips to enjoy more of this salsa! It’s delicious, nutritious, and very refreshing!



Carne Asada (Paleo)

This recipe makes 3-4 servings. Here is our take on Carne Asada:



  1. Season flank steak with Wassi’s Classic Steak Rub, and dust with Lane’s BBQ Kapalua Rub about an hour before firing up the grill.
  2. Place seasoned steak on Big Green Egg at 400 degrees direct for 2.5 minutes per side.
  3. Remove from grill and let rest for 5-10 minutes.
  4. Cut the steak into 1/2 inch slices against the grain.
  5. Serve with the Avocado Grilled Tomato Salsa and enjoy!

Final Product Photo:


The original recipe encourages you to serve with extra cilantro and lime wedges, but we’re just not that fancy – hah!