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

Steaks & Black Bean-Butter Sauce

with Miso Kale & Gochujang 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 rich combination of butter and black bean sauce—a favorite condiment in Chinese cuisine.
    13 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Steaks & Black Bean-Butter Sauce with Miso Kale & Gochujang Potatoes
    Title
    • 4 Steaks
    • 1¼ lbs Golden Potatoes
    • 1 bunch Kale
    • 2 Scallions
    • 1 Tbsp Gochujang
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Black Bean Sauce
    • 2 Tbsps Rice Vinegar
    • 1 oz Butter
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Sweet White Miso Paste
    • 1 tsp Black & White Sesame Seeds

    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. 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, 1/2 cup of water, and half the vinegar (you will have extra) 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.

    Roast the potatoes
    Cook the kale
    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 steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 1 tablespoon 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 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.

    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 cooked kale. Top the steaks with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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