Unexpected sides and a lemon-miso dressing give this recipe a twist.

Even the pickiest kids get excited by colorful plates full of flavors, making this dish a solid go-to dinner option for busy parents, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. The soy-marinated steak is made slightly sweet thanks to the maple pears, and probiotic-rich kimchi adds extra nutrients. Plus, broccolini is a fun veggie for kids to eat “because they’re shaped like little trees,” she says.
Serves 4
Prep Time: 10 minutes, plus 1 hour for marinating
Cook Time: 16 minutes

This recipe is part of our meal prep series. Click here for full plan.


  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, smashed
  • 16 ounces grass-fed hanger or flank steak
  • 2 teaspoons sunflower or grapeseed oil
  • 1 bunch broccolini, cleaned and trimmed
  • Kosher salt
  • Black pepper
  • 1 pear, sliced into half moons
  • 1 teaspoon maple syrup
  • 2 tablespoons thinly shaved red onion
  • 1 teaspoon sunflower seeds
  • Lemon-miso dressing
  • Dash of sunflower oil
  • Quick kimchi


  1. In a shallow bowl, mix together soy sauce, Worcestershire sauce, and garlic. Add steak and marinate for at least 1 hour in the refrigerator.
  2. Once the steak has been marinating for at least 45 minutes, start cooking the broccolini: In a sauté pan, heat oil over medium-high heat. Add broccolini and cook until lightly charred, about 5 to 8 minutes. Season with salt and pepper.
  3. In another small skillet, toss pear with maple syrup and cook for 3 to 5 minutes over medium heat. Toss broccolini with pears, red onion, sunflower seeds, and lemon-miso dressing. Set aside.
  4. Season steak with salt and pepper. Heat a dash of sunflower oil in a pan or cast-iron skillet over medium-high heat. Sear for 4 to 5 minutes on each side, or until a thermometer reads 130 degrees. Remove from heat and let rest for 5 minutes. Slice steak and serve with broccolini and quick kimchi.
Photography by Mariliana Arvelo