Steaks & Gochujang-Soy Sauce

Instructions

1. Cook the barley

   Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2. Prepare the ingredients & make the sauce

   Meanwhile, wash and dry the fresh produce. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. In a bowl, whisk together the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

3. Cook the stock

   Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

4. Cook the vegetables

   In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the cut green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper.

5. Finish the barley & serve your dish

   Add the cooked vegetables to the pot of cooked barley; add half the spicy mayonnaise. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished steaks with the finished barley. Top the steaks with the remaining spicy mayonnaise. Enjoy!