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Sugar Steak And Gochujang Roasted Potatoes

17

  • Prep Time35 mins
  • Total Time1 hr 35 mins
  • Makes4 servings
Sugar Steak And Gochujang Roasted Potatoes

Produced by Stephanie Han Kim, Photo by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.

Pour some sugar on me! Try this wickedly simple rub that doubles as a marinade: sugar and salt. Spread it over the steak the night before for the easiest make-ahead. The sugar caramelizes and creates a mouth-watering char on the crust, while the salt flavours the steak and keeps it juicy. It’s sweet and salty in all the right notes. —Soo Kim

Ingredients

  • 2 striploin steaks, each about 325 g and 1- to 1 1⁄4-in. thick

  • 3 tbsp granulated sugar

  • 4 1⁄2 tsp kosher salt

  • 680 g baby potatoes, halved

  • 3 tbsp gochujang

  • 2 tbsp rice or white vinegar

  • 2 tbsp canola oil

  • 2 tbsp sesame oil

  • 2 garlic cloves, minced

  • 2 tbsp mayonnaise

  • 2 tsp roasted sesame seeds, optional

  • 1 bunch green onions, ends trimmed

  • 3/4 tsp pepper

Instructions

  • Pat steaks dry with paper towels, then place on a plate. Combine sugar and salt in a small bowl. Sprinkle all but 2 tbsp sugar mixture over both sides of steaks. Let steaks stand for 1 hr. (Or refrigerate overnight on a cooling rack set over a baking sheet.)

  • Meanwhile, position rack in centre of oven, then preheat to 450F. Line a baking sheet with parchment.

  • Cover potatoes with salted water in a pot, then set over medium-high. Boil until fork-tender, about 10 min. 4. Meanwhile, stir gochujang with vinegar, oils, garlic and 1 tbsp water in a large bowl. In a small bowl, stir 2 tbsp gochujang mixture with mayo.

  • Drain potatoes, then return to pot set over medium. Cover and shake potatoes to break up skin. Add potatoes and sesame seeds to large bowl with gochujang mixture. Toss. Spread potatoes on prepared sheet.

  • Roast potatoes for 15 min. Flip potatoes, then add green onions. Continue roasting until potatoes are slightly charred, 5 more min.

  • Meanwhile, preheat barbecue to medium-high (or a grill pan over high on stovetop). Pat steaks dry. Sprinkle steaks with remaining 2 tbsp sugar mix and pepper on both sides.

  • Oil grill, then cook steaks, uncovered, 2 to 3 min. Shift steaks 45 degrees midway to prevent burning. Flip and cook for 4 to 5 more min for medium-rare. Rest under foil 5 min, then slice. Serve with potatoes, green onions and gochujang mayo.


Kitchen tips

  1. Steak tastes great after marinating for 1 hour, but overnight in the fridge is ideal: It dries out the steak more, resulting in a tender bite and a browner, crispier sear.
  2. Roasting potatoes at a high heat with plenty of space between them is essential to achieving a crispy, crunchy exterior.
  3. The water for the potatoes should be as salty as the ocean to give it life. Don’t worry: Your tubers won’t absorb all that salt.
  4. Switch up the granulated sugar for packed light-brown sugar for a caramel note in the steak.
  5. Invest in two heavy rimmed baking sheets for all your baking and cooking needs. They won’t wobble or warp over high roasting heat.

Gaga For Gochujang

A container of gochujang or Korean hot pepper paste

Gochujang is a versatile umami flavour bomb: a sweet, salty, fiery red pepper paste made of fermented soybeans, rice and sun-dried red chili pepper flakes. Here are three more delicious ways to use it.

Gochujang Vinaigrette 

An illustration of salad served with gochujang vinaigrette Illustration by Carmen Jabier.

Whisk equal parts gochujang, sugar, white vinegar, sesame oil and canola oil. Drizzle on a leafy salad just before serving. (Or toss with thinly sliced cucumbers and adjust taste with salt.)

Gochujang Carbonara

An illustration of gochujang carbonara Illustration by Carmen Jabier.

Make your classic carbonara sauce, then stir in 1 tbsp gochujang and 1 tsp soy sauce. Toss with udon noodles or a thick-cut pasta, like bucatini. Garnish with thinly sliced green onions and toasted sesame seeds.

Gochujang Grilled Cheese

An illustration of gochujang grilled cheese Illustration by Carmen Jabier.

Stir 1 tbsp each mayo and gochujang with shredded cheese. Spread between slices of bread. Brush outside of sandwiches with mayo. Pan fry until cheese is melted and bread is toasted.

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