Cumin-Sichuan Steaks with Sesame Potatoes & Sweet Chili Green Beans
New & Notable

Cumin-Sichuan Steaks

with Sesame Potatoes & Sweet Chili Green Beans

40 MIN
+$2.99/serving 4 Servings
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  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak
  • with Ribeye Steak

    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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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Cumin-Sichuan Steaks with Sesame Potatoes & Sweet Chili Green Beans
    Title
    • 1 20-Oz Pasture-Raised Ribeye Steak
    • 1¼ lbs Potatoes
    • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
    • ¾ lb Green Beans
    • 2 Tbsps Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 1 oz Salted Butter
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Seasoned Black Vinegar
    • 3 Tbsps Sweet Chili Sauce
    Prepare the ingredients & start the sauce
    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.

    Roast the potatoes
    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.

    Cook & dress the green beans
    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.

    Cook the steak
    4 Cook the steak

    Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak 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.

    Finish the sauce & serve your dish
    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 steak; slice crosswise against the grain. Serve the sliced steak with the roasted potatoes and dressed green beans. Top the steak with the finished sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    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.

    Roast the potatoes
    Cook & dress the green beans
    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 steak

    Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak 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.

    Cook the steak
    Finish the sauce & serve your dish
    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 steak; slice crosswise against the grain. Serve the sliced steak with the roasted potatoes and dressed green beans. Top the steak with the finished sauce. Enjoy!

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