Steaks & Black Bean-Butter Sauce with Miso Broccoli & Spicy Roasted Potatoes
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Steaks & Black Bean-Butter Sauce

with Miso Broccoli & Spicy Roasted Potatoes

40 MIN
2 Servings
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Available Options

  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks View recipe
    • with Bistro Steaks

    From the Test Kitchen

    This recipe was designed with the option to be partially prepared in the Panasonic 4-in-1 Multi-Oven. Learn more about how the revolutionary all-in-one appliance can help you save time and counter space in your kitchen here.

    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 gochujang-roasted potatoes and tender broccoli cooked with sweet miso paste.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    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 & Spicy Roasted Potatoes
    Title
    • 2 Steaks
    • ¾ lb Potatoes
    • 2 Scallions
    • ½ lb Broccoli
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 1 oz Salted Butter
    • 1 Tbsp Light Brown Sugar
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sweet White Miso Paste
    • 3 Tbsps Savory Black Bean-Chile Sauce
    time-saving
    tips & techniques
    How To: Chop Scallions
    How To: Hold a Chef's Knife
    How To: Prep a Steak for Browning
    How To: Slice Steak
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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, sugar, vinegar, and 1/4 cup of water. Season with salt and pepper.

    Roast the vegetables
    2 Roast the vegetables

    In a large bowl, whisk together the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Make the miso broccoli
    3 Make the miso broccoli

    Meanwhile, in a large pan, thoroughly combine the miso paste and 1/3 cup of water; heat to boiling on high. Once boiling, carefully add the broccoli florets and sliced white bottoms of the scallions in an even layer; 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 lightly browned and the water is cooked off. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the steaks
    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, 8 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. 

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

    Meanwhile, 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 and sesame seeds. Enjoy!

    Tips from Home Chefs

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    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, sugar, vinegar, and 1/4 cup of water. Season with salt and pepper.

    2 Roast the vegetables

    In a large bowl, whisk together the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the potatoes to be. Add the diced potatoes; season with salt and pepper. Stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Make the miso broccoli
    3 Make the miso broccoli

    Meanwhile, in a large pan, thoroughly combine the miso paste and 1/3 cup of water; heat to boiling on high. Once boiling, carefully add the broccoli florets and sliced white bottoms of the scallions in an even layer; 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 lightly browned and the water is 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, 8 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

    Meanwhile, 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 and sesame seeds. Enjoy!

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