Red Currant-Glazed Steak with Sautéed Bok Choy

Active Time: 25 minutes
Total Time: 25 minutes
Serves: 4


  • 1 cup long-grain white rice
  • 1/4 cup red currant jelly
  • 2 tsp cider vinegar
  • 1/4 tsp crushed red pepper (optional)
  • 1 1/2 lb flank steak
  • Kosher salt and pepper
  • 1 Tbsp canola oil
  • 4 small heads baby bok choy


  1. Heat broiler. Cook the rice according to package directions. In a small bowl, whisk together the jelly, vinegar and red pepper (if using).
  2. Meanwhile, season the steak with 1/4 tsp each salt and pepper and place on a foil-lined broiler-proof baking sheet. Broil to desired doneness, 5 to 8 minutes for medium-rare, basting with the sauce during the last 3 minutes of cooking. Let rest at least 5 minutes before slicing.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bok choy, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until tender, 3 to 4 minutes. Serve with the steak and rice.


4 Servings

Nutrition Facts

Calories: 472 
Fat: 12g
Saturated Fat: 4g
Cholesterol: 56mg
Sodium: 363mg
Carbohydrates: 56g
Dietary Fiber: 2g
Protein: 33g