Seared Steak & Gochujang-Soy Sauce with Broccoli & Mushroom Barley
Good to Make Ahead

Seared Steak & Gochujang-Soy Sauce

with Broccoli & Mushroom Barley

40 MIN
2 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This Korean-inspired dish highlights a spicy-sweet sauce made with gochujang that tops our seared steak—perfectly balanced by the hearty bed of barley and roasted vegetables beneath.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
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tips & techniques
Cook the barley:
1 Cook the barley:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be. 

Roast the vegetables:
3 Roast the vegetables:

Once the barley has cooked about 10 minutes, place the broccoli florets and mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the steak:
4 Cook the steak:

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

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

Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the roasted vegetables, sesame oil, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak over the finished barley. Top with the sauce and chopped peanuts. Enjoy!

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except cut the rested steak into bite-sized pieces and transfer to the bowl of sauce; stir to coat. Transfer the finished barley and coated steak to an airtight container then cool, uncovered. Cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. When ready to serve, garnish the steak and barley with the chopped peanuts. Enjoy! 

Tips from Home Chefs

Cook the barley:
1 Cook the barley:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, half the vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be. 

Prepare the ingredients & make the sauce:
Roast the vegetables:
3 Roast the vegetables:

Once the barley has cooked about 10 minutes, place the broccoli florets and mushroom pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steak:

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

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

Cook the steak:
Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the roasted vegetables, sesame oil, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak over the finished barley. Top with the sauce and chopped peanuts. Enjoy!

6 Make ahead modifications:

Prepare as directed, except cut the rested steak into bite-sized pieces and transfer to the bowl of sauce; stir to coat. Transfer the finished barley and coated steak to an airtight container then cool, uncovered. Cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. When ready to serve, garnish the steak and barley with the chopped peanuts. Enjoy! 

Make ahead modifications:
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