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Cumin-Sichuan Steaks
with Sesame Potatoes & Sweet Chili Green Beans
40 MIN
4 Servings
From the Test Kitchen
In this dish, you'll top seared steaks with a vibrant, savory pan sauce that features our cumin-Sichuan peppercorn sauce, soy glaze, black vinegar, and butter for rich, complex flavor. Sides of sautéed green beans and sesame-roasted potatoes round out this hearty meal.
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NutritionPER SERVING
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Calories600 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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1¼ lbs Potatoes
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3 Tbsps Cumin-Sichuan Peppercorn Sauce
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¾ lb Green Beans
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2 Tbsps Sesame Oil
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1 tsp Black & White Sesame Seeds
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1 oz Salted Butter
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2 Tbsps Soy Glaze
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1 Tbsp Seasoned Black Vinegar
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3 Tbsps Sweet Chili Sauce
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, combine the cumin- Sichuan sauce, soy glaze, and vinegar.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; top with the sesame oil and sesame seeds. Season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & dress the green beans
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the sweet chili sauce and stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes 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; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid as may splatter). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. 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 sliced steaks with the roasted potatoes and dressed green beans. Top the steaks with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, combine the cumin- Sichuan sauce, soy glaze, and vinegar.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; top with the sesame oil and sesame seeds. Season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & dress the green beans
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the sweet chili sauce and stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes 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; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid as may splatter). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. 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 sliced steaks with the roasted potatoes and dressed green beans. Top the steaks with the finished sauce. Enjoy!
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