Steaks & Black Bean-Butter Sauce with Miso Broccoli & Sesame Roasted Potatoes
600 Calories or Less

Steaks & Black Bean-Butter Sauce

with Miso Broccoli & Sesame Roasted Potatoes

40 MIN
4 Servings
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Available Options

  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Top Sirloin Steaks

    From the Test Kitchen

    We’re putting an umami-rich twist on the classic steakhouse dish by topping seared steaks with a savory combination of black bean sauce—a favorite condiment in Chinese cuisine—and butter. To round out the dish we’re making two hearty sides of sesame-roasted potatoes and tender broccoli cooked with sweet miso paste.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Steaks & Black Bean-Butter Sauce with Miso Broccoli & Sesame Roasted Potatoes
    Title
    • 4 Top Sirloin Steaks
    • 1½ lbs Potatoes
    • 4 Scallions
    • 1 lb Broccoli
    • 2 Tbsps Sesame Oil
    • 1 oz Salted Butter
    • ⅓ cup Savory Black Bean-Chile Sauce
    • 4 tsps Honey
    • 2 Tbsps Sweet White Miso Paste

    Steaks & Black Bean-Butter Sauce

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, honey, and 1/2 cup of water; season with salt and pepper.

    2 Roast the potatoes

    Transfer the diced potatoes to a sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Make the miso broccoli
    3 Make the miso broccoli

    Meanwhile, in a large pan, thoroughly combine the miso paste and 2/3 cup of water; heat to boiling on high. Once boiling, carefully add the broccoli florets and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and 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.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    While the steaks rest, add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 3 to 5 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and miso broccoli. Top the steaks with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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