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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 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.
    CLICK FOR RECIPE CARD
    See Plans
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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 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

    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. 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!

    Browse Steps
    1 of 5