Make the Plate: Recipes Inspired by Digest Gold

Your favorite enzymes for digestive happiness recently got a glow-up! In honor of our new look, we’ve launched “Make the Plate,” a series of recipe round-ups inspired by the dishes featured on Enzymedica digestive enzymes. We also partnered with some of our favorite content creators to develop recipes based on what’s shown on our labels!

What’s on the bottle:  

A juicy T-bone and summer-fresh tomato and veggie salad with pasta.

Why we chose it: 

As America’s #1 digestive enzymes, Digest Gold® breaks down large meals.* For backyard BBQs, special occasions at a steakhouse and those times you’re craving red meat, the enzymes in Digest Gold® quickly break down carbs, fats, fiber and protein.*

Make the Plate: New York Strip Steaks with Spicy Chimichurri

For our flagship Digest Gold® enzymes, we teamed up with Melanie at Pinch of Mei. She tapped her culinary experience for inspiration, settling on a fusion dish that blends flavors and ingredients from different Asian cultures. She even put a spin on the traditional Argentinean condiment chimichurri, by adding some of her favorite Thai ingredients. 

She says: “The inspiration behind this recipe comes from my time spent working in various restaurants during college, where I was exposed to an assortment of cultures and cuisines. I became fascinated with the endless possibilities of blending different cooking styles and flavors. This Asian-Marinated New York Strip with Fusion Chimichurri is a product of that passion — a dish where the robust, comforting flavors of a classic steak meet the bright, zesty influences of Asian cuisine. It’s a celebration of the diverse culinary experiences that have shaped my cooking style, bringing together the familiar and the unfamiliar in a deliciously harmonious way.”

Melanie used both a jalapeno and two Thai (bird’s eye) chiles in her herbed chimichurri; dial down the heat as needed if you prefer milder dishes.

Tip: Removing the seeds and ribs of the jalapeno will temper its heat. Wear gloves and avoid touching your face after handling hot peppers.

She also says that you can eyeball the fresh herbs, adjusting to your preferences and what’s in your fridge. The jasmine rice and creamy dressing on the salad help cool things off, too! 

She used Kewpie, a Japanese mayonnaise, in her recipe. If you can’t find it, use your favorite brand instead.

Watch her make the dish and cook it for yourself! 

 Serves 4.

Ingredients: 

For the Steaks

4 (8-ounce) New York strip steaks

⅓ cup soy sauce

⅓ cup mirin

Juice of 1 lime wedge

3 tablespoons sugar

1 tablespoon avocado oil 

1 tablespoon toasted sesame oil

1-inch fresh ginger, grated

6 cloves garlic, grated or minced

2 tablespoons butter 

2 tablespoons olive oil

 

For the Chimichurri

½ cup fresh cilantro leaves, roughly chopped

⅓ cup fresh parsley leaves, roughly chopped

⅓ cup fresh basil leaves, roughly chopped

¼ cup fresh mint leaves, roughly chopped 

3 scallions, trimmed and roughly chopped

1 small shallot, peeled and roughly chopped

1 jalapeno

1-2 Thai (bird’s eye) chili peppers (optional)

3 cloves garlic

1-inch fresh ginger, grated

Splash of fish sauce

Splash of lime juice

1-2 tablespoons toasted sesame oil 

 

For the Salad:

¼ cup Kewpie mayonnaise 

¼ cup Greek yogurt

1 tablespoon soy sauce

2 tablespoons mirin

1 tablespoon tahini

1 teaspoon gochujang (Korean red pepper paste)

1 teaspoon sesame oil

1 tablespoon sugar

¾ teaspoon garlic salt

½ teaspoon onion powder

1 cup cherry tomatoes, halved 

1 small cucumber, sliced 

8 cups butter lettuce, washed and chopped

1 avocado (optional) 

2 cups prepared jasmine or brown rice 

 

Instructions:

For the Steaks:

1. In a large bowl (or zip-top bag), mix the soy sauce, mirin, lime juice, sugar, avocado oil, sesame oil, ginger and garlic together. 
2. Once combined, add the steaks, rub the marinade into the steaks well, cover tightly, and let sit for at least 2-3 hours or overnight (recommended).
3. Once ready to cook, take the steaks from the refrigerator and let them come to room temperature (roughly 30 minutes). 
4. Heat a pan over medium-high heat. Once hot, add the butter and oil. Remove the steaks from the marinade, let the excess marinade drip off, and gently lay one in your pan.
5. Sear steak on one side and let cook for roughly 7 minutes, until the outer layer has blackened. 
6. Flip it over and leave it to sear on the other side for another 7 minutes. 
7. If using a meat thermometer, check that the internal temperature of your steak is 135° F (for a medium-rare steak). Feel free to adjust the cooking time depending how you like your steak.
8. Transfer each cooked steak to a plate and cover loosely with foil. Let the meat rest for 5 minutes to allow the juices to redistribute throughout the meat.

For the Fusion Chimichurri:

1. In a food processor, pulse together all ingredients except for the olive oil until coarsely chopped. 
2. Gradually drizzle in the olive oil while pulsing a few more times until well combined.
3. Season with salt to taste.

For the Salad:

1. Whisk together all the dressing ingredients in a small bowl or shake them in a canning jar with a tight-fitting lid. 
2. Add the vegetables to a medium bowl and toss with a few spoonful of dressing, until evenly coated. 
3. Drizzle additional dressing over each portion if desired.

To serve:

1. Place each steak on a plate and serve with the salad and rice. 
2. Top the steak with the chimichurri.

Other Recipes You Might Like 

Florentine steak: how to make Bistecca alla Fiorentina | Eataly

Gluten-free, dairy-free 

What Americans call a T-bone, the Italians call Bistecca alla Fiorentina, named for the cut of beef used to make Florence’s signature meaty dish. This version is classic and hearty, with fresh herbs for a boost of flavor. 

Bistecca alla Fiorentina (Florentine-style Steak) | Bake It With Love 

Gluten-free, dairy-free 

This version from Bake It With Love lets the meat be the star of the show. You’ll definitely want to share it with at least 1-2 other people! 

Perfectly Grilled T-Bone Steak | Serious Eats

Gluten-free, dairy-free 

Prefer to cook your steaks on the grill? Serious Eats walks you through the process for perfect results, every time. Bookmark this one to make before summer ends. 

Portobello Steaks with Avocado Chimichurri | Minimalist Baker 

Vegan

Not a meat eater? These “steaks” start with a saucy, umami-rich marinade and end on the grill, for a meat-free dish even carnivores will enjoy. 

Vegan Portobello Steaks with Garlic Basil Aioli | Shane and Simple 

Shane and Simple’s mushroom steaks also get a flavor boost from a quick marinade. Smoky, sweet, salty and so savory, this marinade would be delicious on meat, too! 

 

Balance out your plate like we did, with one of these summer-fresh tomato salads. 

White Bean Caprese Salad | NYT Cooking

Vegetarian, gluten-free 

To give this salad more staying power, NYT Cooking added creamy, fiber-filled white beans. 

 

Classic Caprese Salad Recipe | Love and Lemons 

Vegetarian, gluten-free 

It’s as simple as it is delicious: tomatoes, basil and fresh mozzarella, drizzled in olive oil and sprinkled with salt and pepper. Love and Lemons turns it into a centerpiece by serving it layered on a platter. This is the version to make for your next dinner party. 

 

Sun-Dried Tomato, Spinach and Quinoa Salad | Cookie and Kate 

For a heartier salad that works with fresh or sun-dried tomatoes, try this dish from Cookie and Kate. Quinoa adds whole grains and protein, while spinach gives you some extra greens. (Yay, fiber — you’re not going to fall into the gap with this recipe!) 

What can Digest Gold® do for you?