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Steak and potatoes, Momofuku style! Juicy steak picks up tons of flavor from a soy-based garlic marinade, developed in collaboration with the Momofuku team. We love to throw the steak in the marinade in the morning before work and enjoy this for dinner, but if you’re short on time, a quick marinade will be equally delicious.
Contains: milk, soy, wheat.
Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Not in Los Angeles or the San Francisco Bay Area? Ship it anywhere in the continental US with Good Eggs Select.
What You Get
Momofuku Soy Marinade
Momofuku Savory Seasoned Salt
What You'll Need
Rice or white wine vinegar
Remove the steak from the packaging and transfer to a bowl. Pour the marinade over the steak and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 12 hours.
Preheat the boiler to high with the oven rack positioned in the middle of the oven, at least 8 inches away from the broiler. Line a sheet pan with foil. Place the sheet pan under the broiler to preheat.
Carefully remove the pan from the broiler and transfer the steak to the pan. Arrange the steamed potatoes around the steak and use a glass or mug to gently smash them to flatten. Drizzle the smashed potatoes with 2 tablespoons of olive oil and sprinkle with 1½ teaspoons of the Momofuku Savory Seasoned Salt.
Return the pan to the broiler and cook until the steak is browned, about 4-7 minutes, depending on the strength of your oven. Be sure to keep a close eye on the steak, as broilers can vary in strength. Flip the steak and return to the broiler for 4 more minutes or until browned on the other side, the potatoes are crispy, and the temperature of the steak is 145°F for medium. Transfer the steak to a cutting board and rest for 10 minutes.
While the steak is resting, chop 2 tablespoons of parsley leaves. Slice 2 tablespoons of the chives. Finely chop the shallot. In a small bowl, combine the shallot and herbs with 2 tablespoons of white wine or rice vinegar, and 3 tablespoons of olive oil. Stir to combine. In another small bowl, combine 1 cup of the sour cream with 1½ teaspoons of the Momofuku Savory Seasoned Salt and stir to combine.
Slice the steak across the grain. Transfer the steak and potatoes to plates. Drizzle the shallot-herb sauce over the steak, dollop the potatoes with the seasoned sour cream, and serve.