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Seared Steak in Lime Butter

Seared Steak in Lime Butter with Gochujang-Roasted Potatoes

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Recipe Details


Korean cuisine is often characterized by bold flavors and, often, a kick thanks to a traditional chile condiment known as gochujang. This week, we’re using it to season bite-size potatoes, roasted until golden and charred. These spicy spuds are served alongside simple seared steaks. To finish, rich melted butter is infused with lime juice and zest for a pop of brightness drizzled over top.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 490
  • Protein 35g
  • Total Carb 40g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • lime
  • scallions
  • yellow onion
    yellow onion
  • gochujang
    2 teaspoons
  • steaks
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes. If you have a zester and want to infuse your dish with even more flavor, zest up to ½ of lime, then halve. Trim and discard scallion roots and thinly slice on a diagonal. Peel onion, halve, and thinly slice.

  2. Season potatoes and onion

    Season potatoes and onion

    In a large heatproof bowl, toss potatoes and onion with gochujang, 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired to coat (gochujang is a bit spicy, but it’s what really flavors the potatoes here; feel free to use half for milder heat).

  3. Roast gochujang potatoes

    Roast gochujang potatoes

    Line a baking sheet with aluminum foil. Transfer gochujang potatoes and onion to prepared sheet and arrange cut-side down, in a single layer, spacing apart as much as possible. Roast until potatoes are tender and onion is slightly charred, 14-16 minutes. Wipe bowl from potatoes clean for Step 5.

  4. Sear steaks

    Sear steaks

    While potatoes roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  5. Make lime butter

    Make lime butter

    While steaks sear, place butter in bowl from potatoes. Microwave in 10-second intervals until completely melted. Alternatively, melt butter in a small pot over medium heat, then pour into bowl from potatoes. Add lime zest (if using) and juice of ½ lime and stir to combine. Season with ¼ teaspoon salt and pepper as desired. Use remaining lime to brighten a glass of water.

  6. Plate seared steak

    Plate seared steak

    Once rested, cut steaks against the grain into ¼-inch slices. Divide gochujang-roasted potatoes between serving plates and serve sliced steak alongside. Drizzle over lime butter, then garnish with scallions. Enjoy!

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