Steak with Gochujang Honey Butter Sauce

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems. Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When 10 mins of potato cooking time remains, transfer the Tenderstem® to the middle shelf of the oven for the remaining time. 

While everything cooks, combine the coleslaw mix, sambal paste, rice wine vinegar, sugar and oil (see pantry for both amounts) in a bowl. Season with salt and pepper and toss together.

Set aside for later. 

10 mins before the end of cooking time, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Wipe out the pan used for the steak and return to medium-high heat with a drizzle of oil.

Once hot, add the garlic and cook for 30 secs.

Add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the butter until melted. Remove from the heat.