Steaks & Black Bean-Butter Sauce

with Miso Kale & Gochujang Potatoes

Serves 2 · 35–45 minutes

beef

Ingredients

• 2 steaks
• 2 Tbsps black bean sauce
• 1 Tbsp sesame oil
• 1 tsp black & white sesame seeds
• ¾ lb potatoes
• 2 scallions
• 2 tsps gochujang
• 1 Tbsp rice vinegar
• 6 oz kale
• 1 oz salted butter
• 1 Tbsp sweet white miso paste
• 1 Tbsp light brown sugar
• 2 10-oz No Added Hormones NY strip steaks (with ny strip steaks)

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients & start the sauce

   • Preheat the oven 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, vinegar, and 1/4 cup of water. 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 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3. Cook the kale

   • Meanwhile, in a medium pan, heat a drizzle 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, 2 to 3 minutes, or until slightly wilted.
   • Add the miso paste and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 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 a drizzle 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.* *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.
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

   With NY strip steaks:

   • Pat the steaks dry with paper towels; season with salt and pepper on both sides.
   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned steaks. Cook 2 to 3 minutes, or until browned.
   • Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* *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.
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

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