Roast Beef With Potatoes, Bok Choy, and Miso Mayo

Roast Beef With Potatoes, Bok Choy, and Miso Mayo
Gentl & Hyers
Try this make-ahead recipe for an Asian spin on classic steak and potatoes.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
90
minutes

Ingredients

1/4
cup
mayonnaise
1
tablespoon
white miso (soybean paste; found in the refrigerated section of the supermarket)
1
2-pound boneless rib-eye or top loin roast
kosher salt and black pepper
2
russet potatoes (about 1 1/2 pounds), cut lengthwise into 8 1-inch wedges
2
heads baby bok choy (about 8 ounces total), quartered
2
tablespoons
canola oil
2
scallions, roughly chopped

Directions

  1. Heat oven to 425° F. Whisk together the mayonnaise and miso in a small bowl; set aside.
  2. Place the roast in the center of a large rimmed baking sheet and season with ¾ teaspoon each salt and pepper. Roast, fat-side up, until beginning to turn golden brown, 18 to 22 minutes. Toss the potatoes, bok choy, oil, and ¼ teaspoon each salt and pepper in a large bowl; add to the baking sheet.
  3. Continue to roast until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the roast registers 130° F (the roast will be medium-rare), 20 to 25 minutes more.
  4. Transfer the roast to a cutting board and let rest for 15 minutes. Continue to roast the potatoes until crisp, 5 to 10 minutes more.
  5. Slice the roast against the grain. Serve over the potatoes and bok choy with the scallions on top and the miso mayo on the side.

 

 

Chris Morocco
May 2014

Nutritional Information

  • Per Serving
  • Calories 630
  • Fat 33 g
  • Sat Fat 6 g
  • Cholesterol 104 mg
  • Sodium 840 mg
  • Protein 49 g
  • Carbohydrate 34 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 60 mg
What does this mean? See Nutrition 101.