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L'artisan
Spicy

Seared Porterhouse Steak with Gochujang Butter

Ponzu-Garlic Vegetables & Multicolour Potatoes

Cooking time

35 minutes

Servings

2/4

Calories

950 /serving

There’s something so romantic about sharing a steak for two, especially when it’s topped with piquant gochujang butter. The Korean-style red pepper paste adds a touch of fiery passion to this sophisticated meal starring a stunning porterhouse, which you’ll serve with a side of soft-roasted potatoes in a rainbow of colours, plus fragrant sautéed veggies that keep the Korean theme going with aromas like garlic, scallions and a snappy lime and ponzu sauce. This meal says “yum” in every language.

We will send you:

  • 24oz Porterhouse steak for two
  • 450g Baby potatoes
  • 3 Garlic cloves
  • 2 Scallions
  • 1 Lime
  • 200g Trimmed French beans
  • 170g Bok choy tips
  • 15ml Ponzu lime sauce
  • 15ml Gochujang
  • 15ml Sesame oil
  • 6.25g L’Artisan seared porterhouse spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy, Wheat

You will need:

Oil
Salt & pepper
Parchment paper
Sheet pan
Zester
Large pan
2 or 4 tbsp Butter
Total Fat
52 g
Saturated Fat
20 g
Sodium
1430 mg
Total Carbs
56 g
Sugars
11 g
Protein
64 g
Fibres
11 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, halve the bok choy tips lengthwise. Zest and juice the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic. Place 2 tbsp butter in a bowl (double for 4 portions) and leave at room temperature to soften.
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Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with the remaining spice blend and S&P. Add the steak* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Cover and let rest for 10 minutes before slicing it against the grain; season with salt to taste. Reserve the pan.
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Prepare the gochujang butter
In a bowl, combine the softened butter, lime zest and as much of the gochujang as you’d like (use half for medium spicy); season with S&P.
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Sauté the vegetables
In the reserved pan of fond, heat the sesame oil on medium. Add the garlic and the white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the bok choy tips, French beans, ponzu and lime juice. Cook, stirring occasionally, 3 to 5 minutes, until the bok choy leaves have wilted and the French beans are crisp-tender. Season with S&P to taste.
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Finish & serve
Divide the roasted potatoes, sautéed vegetables and steak slices among your plates. Top the steak with a spoonful of the gochujang butter. Garnish with as many of the green tops of the scallions as you’d like. Serve any remaining gochujang butter on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.