Hoisin-Marinated Rib-Eye Steak with Scallion Pesto and Bok Choy
Asian-fusion comfort food featuring tender rib-eye steak marinated in savory hoisin and soy sauce, served over creamy mashed Yukon Gold potatoes with fresh scallion pesto and crisp bok choy. The scallion pesto adds bright herbaceous notes with sesame oil and cilantro, while sriracha provides optional heat. Perfect for date nights or when you want restaurant-quality flavors at home. The combination of Western techniques with Asian flavors creates a satisfying dish that balances rich, umami, and fresh elements beautifully.
Ingredients
- 16 ounce Yukon Gold Potatoes, cut into 1/2-inch cubes
- 6 unit Scallions, trimmed and finely chopped
- 2 unit Baby Bok Choy, trimmed, root ends discarded, stalks separatedRegular Bok Choy1:1gluten-freedairy-free
Chop into smaller pieces, may need longer cooking
- 2 clove Garlic, minced or grated
- 1 thumb Ginger, peeled and minced or grated to 1 TBSP
- ¼ ounce Cilantro, finely chopped
- 1 unit Lime, cut into wedges
- 2 tablespoon Hoisin Sauce
- 2 tablespoon Soy Sauce
- 12 ounce Rib-Eye SteakStrip Steak1:1gluten-freedairy-free
Similar cooking time and texture
- 1 tablespoon Sesame Oil
- 1 tablespoon Sesame Seeds
- 1 teaspoon Sriracha
- 4 teaspoon Vegetable Oil
- 2 tablespoon Butter
- 2 tablespoon Olive Oil
- 1 teaspoon Sugar
- Salt
- Pepper
Instructions
- 1
Wash and dry all produce, cut potatoes into 1/2-inch cubes, finely chop scallions, trim bok choy stalks, mince garlic and ginger, chop cilantro, and cut lime into wedges
- 2
Mix hoisin sauce, soy sauce, and oil in bowl, add steak and marinate
- 3
Boil potatoes in salted water until tender, about 12 minutes, reserve 1/2 cup cooking water and drain
- 4
Melt butter in same pot, cook half the garlic and 1/3 scallions until fragrant, return potatoes and mash with reserved water until smooth
- 5
Make pesto by combining cilantro, sesame oil, remaining scallions, ginger, garlic, olive oil, sugar, lime juice, and half the sesame seeds, season with salt and pepper
- 6
Heat oil in pan over medium-high heat, cook marinated steak to desired doneness, 3-5 minutes per side, remove and rest
- 7
Rinse pan, add oil and cook bok choy with remaining ginger until tender, 2-4 minutes
- 8
Season potatoes, plate with bok choy, slice steak against grain, top with scallion pesto, remaining sesame seeds, and sriracha
Tips
Let steak rest after cooking to redistribute juices and ensure tender slices when cut against the grain
Reserve potato cooking water to adjust mashed potato consistency - add gradually until smooth and creamy
Taste and adjust the scallion pesto with more lime juice, ginger, or garlic to suit your preference
Good to Know
Refrigerate leftovers up to 3 days. Store components separately for best quality.
Marinate steak up to 24 hours. Make scallion pesto up to 2 days ahead.
Serve immediately while steak is warm and potatoes are creamy.
Common Mistakes
Don't skip resting the steak to avoid tough, dry meat
Don't overcook bok choy to avoid mushy texture
Don't add all potato water at once to avoid gluey mashed potatoes
Substitutions
Dairy-Free Swaps
Similar cooking time and texture
Chop into smaller pieces, may need longer cooking
Gluten-Free Swaps
FAQ
Can I use a different cut of steak?
Yes, strip steak, ribeye, or sirloin work well. Adjust cooking time based on thickness and desired doneness.
What if I don't have sesame oil?
Use additional olive oil with a pinch of toasted sesame seeds, though the flavor will be milder.
How long does the scallion pesto keep?
Store covered in refrigerator for up to 3 days. Stir before serving as oil may separate.