Steaks & Black Bean-Butter Sauce with Miso Kale & Gochujang Potatoes

Steaks & Black Bean-Butter Sauce

with Miso Kale & Gochujang Potatoes

40 MIN
2 Servings
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    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 gochujang-roasted potatoes, and hearty kale finished with sweet miso paste.

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    • Nutrition
    • Calories
      730 Cals (est.)
    Steaks & Black Bean-Butter Sauce with Miso Kale & Gochujang Potatoes
    • 2 Steaks
    • ¾ lb Potatoes
    • 6 oz Kale
    • 2 Scallions
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Rice Vinegar
    • 1 oz Salted Butter
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Sweet White Miso Paste
    • 1 tsp Black & White Sesame Seeds

    Tips from Home Chefs

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

    Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean sauce, sugar, vinegar, and 1/4 cup of water. Season with salt and pepper.

    2 Roast the potatoes

    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 potatoes
    Cook the kale
    3 Cook the kale

    Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the miso paste and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted 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, 8 to 12 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 and 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 cooked kale. Top the steaks with the finished sauce. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

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