Steaks & Black Bean-Butter Sauce

with Miso Kale & Gochujang Potatoes

40 MIN

+$5.45/serving 4 Servings

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with Sea Scallops

From the Test Kitchen

We’re putting an umami-rich twist on the classic steakhouse dish by topping seared steaks with a rich combination of butter and black bean sauce—a favorite condiment in Chinese cuisine.
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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

430 Cals (est.)

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fresh

ingredients

20 oz Sea Scallops
1¼ lbs Potatoes
¾ lb Kale
1 Tbsp Gochujang
1 Tbsp Sesame Oil
2 Tbsps Black Bean Sauce
1 Tbsp Rice Vinegar
2 Scallions
1 oz Butter
1 Tbsp Light Brown Sugar
1 Tbsp Sweet White Miso Paste
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the black bean sauce, sugar, vinegar, and 1/2 cup of water until the sugar has dissolved. 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. Toss to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the kale

Meanwhile, in a large pan, heat 1 tablespoon 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 1/2 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 scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Finish the sauce & serve your dish

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. Serve the cooked scallops with the roasted potatoes and cooked kale. Top the scallops with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!