Asian-Style Steak & Scallion Potato Cakes

Wash and dry the fresh produce. Thinly slice the scallions. Cut off and discard the root ends of the bok choy; roughly chop. Grate the cheese on the large side of a box grater.In a bowl, combine the mayonnaise and gochujang. 

In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, sliced scallions, all but a pinch of the togarashi seasoning, and 1 cup of water. Set aside to let the batter rest.

Pat the steak dry with paper towels; season with salt and pepper on both sides. Place in a bowl; add the soy sauce and turn to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Meanwhile, in a separate medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate; cover to keep warm.

While the steak rests, to the pan of reserved steak fond, add the chopped bok choy (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat; stir in the ponzu sauce. 

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the cooked potato cakes and cooked bok choy. Top the potato cakes with the gochujang mayo. Garnish the steak with the remaining togarashi. Enjoy!