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

Steaks & Black Bean-Butter Sauce

with Miso Kale & Spicy Roasted Potatoes

40 MIN
4 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 kohlrabi, and hearty kale finished with sweet miso paste.
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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 & Spicy Roasted Potatoes
    Title
    • 4 Steaks
    • 1¼ lbs Golden Or Red 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
    • 1 Kohlrabi
    time-saving
    tips & techniques
    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. Peel the kohlrabi; halve lengthwise. If present, remove the core, then medium dice. 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.

    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 vegetables to be. Add the diced potatoes and diced kohlrabi; season with salt and pepper. Stir 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.

    Make the miso kale
    3 Make the miso 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. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 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. Taste, then season with salt and pepper if desired. 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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

    *An instant-read thermometer should register 145°F.

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

    Tips from Home Chefs

    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. Peel the kohlrabi; halve lengthwise. If present, remove the core, then medium dice. 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 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 vegetables to be. Add the diced potatoes and diced kohlrabi; season with salt and pepper. Stir 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 vegetables
    Make the miso kale
    3 Make the miso 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. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 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. Taste, then season with salt and pepper if desired. 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, 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.

    *An instant-read thermometer should register 145°F.

    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 vegetables and miso 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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