Grass-Fed Porterhouse Steak with Gochujang Butter
Sheet Pan Crispy Fried Rice
Cooking time
35 minutes
Servings
2/4
Calories
1330 /serving
Welcome to our Seoul steak house. At serving time, this generous cut for two receives a dollop of butter spiked with gochujang and honey to melt over seared AAA beef. It’s sided with veggie-studded ‘fried’ rice that crisps on a sheet pan for a tantalizing texture.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 300g Green beans (or string peas)
- 2 Scallions
- 200g Nantes carrots
- 60ml Ponzu lime sauce
- 7g Honey
- 150g Edamame (or green peas)
- 15ml Toasted sesame oil
- 15g Gochujang
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
60 g
Saturated Fat
23 g
Sodium
2100 mg
Total Carb
104 g
Sugars
21 g
Protein
93 g
Fibre
11 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the green beans; cut crosswise into thirds on an angle.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Grate the carrots.
Make the crispy rice
- To the pot, add the green beans, carrots, edamame, ponzu, sesame oil, white bottoms of the scallions, ½ the spices and S&P; stir well.
- Transfer to a sheet pan and flatten.
- Roast, stirring halfway, 10 to 12 min., until the rice is crispy and the vegetables are tender.
Cook the steak
- Meanwhile, pat the steak dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the gochujang butter
- Meanwhile, to the bowl of softened butter, add the gochujang and honey; stir well.
Plate your dish
- Divide the crispy rice and steak between your plates.
- Top the steak with the gochujang butter.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
