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Seared Steaks & Gochujang-Soy Sauce
with Broccoli & Mushroom Barley
35 minWellness at Blue Apron
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2 Servings
- Est. 730 Cals/serving
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This Korean-inspired dish highlights a spicy-sweet sauce (made with gochujang and soy glaze) that tops our seared steaks. For a hearty accompaniment, we’re serving them over a bed of barley tossed with roasted broccoli and mushrooms and fragrant sesame oil for delightfully nutty flavor.
Get Cooking
fresh
ingredients
Title
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2 Steaks
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½ cup Pearled Barley
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½ lb Broccoli
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4 oz Cremini Mushrooms
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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3 Tbsps Roasted Peanuts
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2 Tbsps Soy Glaze
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2 tsps Gochujang
time-saving
tips & techniques
step-by-step
instructions
1
Cook the barley:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up 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 the broccoli 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.
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 steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
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 steaks; slice crosswise against the grain. Serve the finished barley topped with the sliced steaks, sauce, and chopped peanuts. Enjoy!
1
Cook the barley:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up 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 the broccoli 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.
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 steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
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 steaks; slice crosswise against the grain. Serve the finished barley topped with the sliced steaks, sauce, and chopped peanuts. Enjoy!
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