Hoisin-Marinated Rib-Eye Steak

Stir together hoisin, soy sauce, and a drizzle of oil in a medium bowl. Stir to combine. Add steak and toss to coat. Set aside to marinate. Place potatoes in a medium pot along with enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 12 minutes.

Reserve ½ cup potato cooking water, then drain potatoes. Melt 2 TBSP butter in same pot over low heat. Add half the garlic and ⅓ of the scallions. Cook, tossing, until fragrant, 1-2 minutes. Return potatoes to pot and mash until smooth. Stir in ¼ cup reserved water (add more if potatoes are stiff).

While potatoes cook, in another medium bowl, combine cilantro, sesame oil, remaining ⅔ of the scallions, and as much of the minced ginger and remaining garlic as you like (use both to taste). Stir in 2 TBSP olive oil, 1 tsp sugar, and a squeeze or two of lime juice (to taste). Stir in half the sesame seeds. Season with salt and pepper.

Heat a large drizzle of oil in a medium pan over medium-high heat. Remove steak from marinade, letting any excess drip off, then add steak to pan. Cook to desired doneness, 3-5 minutes per side. Remove from pan and set aside to rest. Rinse out pan. Add another drizzle of oil to pan over medium-high heat. Add bok choy and any remaining ginger. Season with salt and pepper. Cook until tender, 2-4 minutes.