Steak With Dashi Greens for One
Total: 40 minutes | Serves: 1
I used to think a fancy steak dinner required a massive budget and a crowd of people, but that changed the first time I seared a boneless short rib for myself. I was surprised by how this affordable cut delivers a rich, melt-in-your-mouth texture that rivals the most expensive cuts. Pairing it with a savory side transformed a simple weeknight meal into something that felt like a treat.
That is how I fell in love with Steak With Dashi Greens for One. By adding a pinch of dashi powder to collard greens, we get a deep, salty umami hit that balances the richness of the meat. A few quick-pickled radishes and sliced garlic add the bright, sharp notes needed to round out the plate.
This Steak With Dashi Greens for One is all about maximizing flavor without spending hours in the kitchen. We get that beautiful golden crust on the short rib and a side of greens that tastes like it simmered for hours. Grab your cast iron skillet and let's get that steak searing.
Steak With Dashi Greens for One
Instructions
Step 1
Start by grabbing a small bowl and tossing in your thinly sliced radishes. Pour in the seasoned rice vinegar and add a pinch of kosher salt, stirring everything together until the radishes are well coated.
Let this mixture hang out on your counter for about 15 to 20 minutes while you prep the rest of your meal. This gives the vinegar time to mellow out the bite of the radishes, leaving you with a bright, tangy side that balances the rich steak.
Step 2
Start by heating 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Toss in your thinly sliced garlic cloves and stir them frequently for about 2 to 3 minutes; you're looking for them to become fragrant and just start turning golden around the edges.
Next, stir in your torn collard greens and a pinch of salt. Keep cooking and stirring occasionally for about 4 minutes until the leaves have wilted and turned a vibrant, bright green.
Now we'll build that savory broth. Stir in 1 cup of water along with 1 teaspoon of instant dashi powder (or fish sauce or soy sauce if you prefer). Pop the lid on and let it simmer gently for 10 to 12 minutes until the greens are nearly tender.
To finish, take the lid off and turn up the heat slightly. Cook for another 2 to 3 minutes until the liquid has almost completely evaporated, then give it a final taste and add a pinch more salt if you need it.
Step 3
Start by prepping your boneless short rib. Rub the steak all over with that last tablespoon of olive oil, then be generous with the salt and freshly ground pepper on all sides.
Get a medium skillet heating over medium-high heat. Once the pan is hot, add your steak and sear it, flipping every minute or two. You're looking for a gorgeous, deep brown crust to develop on both sides.
Keep cooking for about 7 to 10 minutes, depending on how thick your cut is. Use an instant-read thermometer to check the center; we want it to hit 125–128°F for a medium finish, which helps this specific cut stay tender.
Move the steak to a small wire rack or a plate. Let it rest for 10 minutes so those juices settle back into the meat before you slice into it.
Step 4
Now we get to make that savory pan sauce. Melt your tablespoon of unsalted butter in the same skillet over medium heat, swirling it around for about a minute until it starts to foam and turns a lovely nutty brown.
Carefully pour in the quarter cup of water and bring it to a simmer. Use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pan—that's where all the steak flavor is hiding!
Stir in the oyster sauce and let it bubble away for a minute or two. You'll know it's ready when the sauce thickens enough to glaze the back of your spoon. Give it a quick taste and add a pinch of salt if you think it needs it, then take the pan off the heat.
Step 5
Now we get to the best part—bringing it all together! Scoop those pickled radishes out of their liquid and toss them gently into your warm collard greens. If you love a bit more zing, stir in a tablespoon or two of that tangy brine.
Grab a wide, shallow bowl and mound the greens right in the center. Use a sharp knife to carve your rested steak into thick slices, making sure to cut across the grain for the most tender bite.
Lay those juicy slices over the greens and finish everything with a generous drizzle of your sauce. You've got a beautiful, restaurant-quality plate ready to enjoy.
Nutrition Information
calories: 980 kcal
fat: 68g
carbs: 16g
protein: 42g
fiber: 5g
My Tip
Since boneless short ribs have more connective tissue than a typical steak, don't be afraid to let yours cook a bit longer. Aiming for a medium finish helps break down that fat for a much more tender bite.
Leftovers
Keep your steak and greens in a glass container for up to three days. To keep the steak tender, we recommend a quick warm-up in a skillet over medium heat rather than the microwave.
Make It Your Own
Try swapping the collard greens for baby bok choy or Swiss chard. These greens wilt a bit faster and soak up that savory dashi flavor beautifully.
