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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
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
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.
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.
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.)
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.
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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