Name: Gochujang Steak with Roasted Potatoes & Broccolini
Total time: 45 min
Ingredients: 1.5 pounds fingerling potatoes, halved or quartered lengthwise, depending on size; 3 tablespoons extra-virgin olive oil, divided; 0.25 teaspoon salt, divided; 0.25 teaspoon ground pepper, divided; 1 medium apple, coarsely chopped; 0.5 medium onion, coarsely chopped; 2 scallions, chopped, whites and greens separated; 2 cloves garlic, coarsely chopped; 3 tablespoons brown sugar; 2 tablespoons gochujang; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 pound steak tips; 1 pound broccolini, trimmed

Gochujang Steak with Roasted Potatoes & Broccolini

The apple in this Korean bulgogi-inspired sauce provides body, sweetness and a bit of acid to tenderize the steak tips. We make enough of it to marinate the steak and serve as a dipping sauce.

Adam Dolge

Published on November 5, 2021

Gochujang Steak with Roasted Potatoes & Broccolini — Photo: Jacob Fox

Active Time:

35 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Low-Calorie Nut-Free

Jump to Nutrition Facts

Ingredients

1 ½ pounds fingerling potatoes, halved or quartered lengthwise, depending on size
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 medium apple, coarsely chopped
½ medium onion, coarsely chopped
2 scallions, chopped, whites and greens separated
2 cloves garlic, coarsely chopped
3 tablespoons brown sugar
2 tablespoons gochujang
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 pound steak tips
1 pound broccolini, trimmed

Directions

Position racks in upper and lower thirds of oven. Place a large rimmed baking sheet on the lower rack. Preheat oven to 425°F. Line another baking sheet with foil.
Toss potatoes with 2 tablespoons oil and 1/8 teaspoon each salt and pepper in a medium bowl. Carefully transfer to the hot baking sheet. Roast on the lower rack, flipping once, until the potatoes are browned and tender, about 35 minutes.
Meanwhile, combine apple, onion, scallion whites, garlic, brown sugar, gochujang, soy sauce and vinegar in a blender. Puree until smooth. Reserve 1/2 cup for serving and pour the rest into the bowl; add steak tips and toss to coat. Marinate at room temperature for 10 minutes.
Combine broccolini, the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat.
Arrange the broccolini on one side of the foil-lined baking sheet and the steak on the other side. Roast on the upper rack until the broccolini is tender and an instant-read thermometer inserted in the thickest part of the steak registers 125°F for medium-rare, 10 to 14 minutes. Turn the broiler to high and broil until the broccolini and steak start to brown, 1 to 2 minutes.
Serve the steak with the broccolini, potatoes and reserved sauce. Garnish with scallion greens.

Nutrition Facts (per serving)

545	Calories
20g	Fat
61g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 545
% Daily Value *
Total Carbohydrate 61g	22%
Dietary Fiber 7g	25%
Total Sugars 22g
Protein 31g	62%
Total Fat 20g	26%
Saturated Fat 5g	25%
Cholesterol 74mg	25%
Vitamin A 1618IU	32%
Sodium 769mg	33%
Potassium 775mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.