Simple Steak with Grilled Miso Cabbage - Dr. Mark Hyman

Simple Steak with Grilled Miso Cabbage

Savory seared steak with tender roasted cabbage, salty miso, and fresh ginger equals an easy meal that feels elevated and satisfying. This meal comes together in just 35 minutes and is sure to become a regular on your recipe rotation. 

Beef is a rich source of protein, iron, and B vitamins while cabbage offers up plenty of vitamin K, vitamin C, fiber, and powerful phytonutrients like sulforaphane. Sulforaphane is an antioxidant found in cruciferous vegetables that can help regulate inflammation, support natural liver detoxification, and can benefit cognition by enhancing BDNF expression. It’s always a good idea to eat more green leafy vegetables and this is a fun way to prepare cabbage a little differently.

I hope you enjoy!

Wishing you health and happiness,
Mark Hyman, MD



  • 2 (8-ounce) New York Strip Steak, room temperature (grass-fed or pasture-raised if possible)
  • ½ teaspoon sea salt
  • Pinch freshly ground black pepper
  • 1 tablespoon ghee or avocado oil


  • 1 large green cabbage
  • 2 tablespoons ghee or avocado oil, divided
  • 1 (1-inch) piece ginger, microplaned
  • 2 tablespoons coconut aminos
  • 2 tablespoons white miso
  • 1 red spicy chili, thinly sliced (optional)
  • 1 tablespoon toasted sesame seeds
  • 1 cup thinly sliced scallions, white parts, save the green parts for garnish

1. Allow the steaks to come to room temperature before cooking, sprinkle with salt and pepper and set aside. Begin with the other preparations in the meantime. Preheat the oven to 450°F. Place two cast iron skillets on high heat and let them heat up.

2. Cut the cabbage into half and then cut each half into 3 wedges. Add 1 tablespoon of ghee or oil into one of the cast irons and add the cabbage wedges. Grill for 5 minutes and flip to grill for 5 more minutes.

3. In a small bowl, combine the ginger along with the remaining 1 tablespoon of ghee or oil (from the cabbage ingredients), coconut aminos, miso and chili (if using), then mix well and set aside.

4. While the cabbage is roasting, add the steak to the second hot cast iron skillet and cook for 3 minutes on medium-high heat without moving the steak. After 3 minutes, flip steaks and cook for another 3 minutes. After 6 minutes, flip the steaks and sear the fatty part along the side for 30 seconds.

5. Add the 1 tablespoon of ghee (from the steak ingredients) and slather it on top of the steaks. Transfer the steaks into the oven and cook for 5 minutes. Remove from the oven and set steaks aside to rest on a plate. (Save this pan, do not wash yet).

6. Return to the cabbage. When both sides of the cabbage are roasted transfer the cabbage to the steaks cast iron and place it over medium heat. Add the miso sauce and braise the cabbage for 5 minutes.

7. After 5 minutes, add the sesame seeds and scallions to the cabbage. Cook for 5 more minutes.

8. Remove the cabbage and set aside, keep pan over heat while sauce is thickening. Transfer any excess juices from the steaks into that pan for extra flavor. When the sauce has thickened after a few minutes, remove from heat.

9. Cut steaks into thin strips and serve with the cabbage wedges. Drizzle the sauce on top of the steak slices and cabbage. Garnish with some extra scallion slices and eat immediately.

Nutritional analysis per serving: Calories: 548, Total Fat: 32g, Saturated Fat: 17g, Cholesterol: 116mg, Sodium: 851mg,, Carbohydrates: 27g, Fiber: 10g, Sugars: 7g, Protein: 42g, Net Carbs: 17g

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