Steaks & Black Bean-Butter Sauce

with Roasted Vegetables & Gochujang Potatoes

40 MIN

4 Servings

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From the Test Kitchen

We’re putting an Asian-style twist on the classic steakhouse dish by topping seared steaks with a rich 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 a trio of green beans, scallions, and broccoli finished with sweet soy glaze.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
1¼ lbs Golden Potatoes
6 oz Green Beans
1 lb Broccoli
2 Scallions
1 Tbsp Gochujang
1 Tbsp Sesame Oil
2 Tbsps Black Bean Sauce
2 Tbsps Rice Vinegar
2 Tbsps Butter
1 Tbsp Light Brown Sugar
2 Tbsps Soy Glaze
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut the scallions into 1-inch pieces. Cut off and discard the stem ends of the green beans. In a bowl, whisk together the black bean sauce, sugar, 1/2 cup of water, and half the vinegar (you will have extra). 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 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Roast & finish the vegetables:

Meanwhile, on a separate sheet pan, combine the broccoli florets, scallion pieces, and prepared green beans. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the soy glaze; carefully toss to coat.

4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large 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.

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 finished vegetables. Top the steaks with the finished sauce. Garnish with the sesame seeds. Enjoy!