Flank Steaks & Sesame Broccoli with Scallion Rice & Soy Glaze
New & Notable

Flank Steaks & Sesame Broccoli

with Scallion Rice & Soy Glaze

40 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank 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

    You'll cook soy glaze, black vinegar, brown sugar, and more in the reserved fond from our seared flank steaks for a rich and sweet pan sauce to spoon over every bite. Roasted broccoli gets tossed with sesame oil and crispy onions for a dynamic side, plus a hearty accompaniment of scallion rice.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Flank Steaks & Sesame Broccoli with Scallion Rice & Soy Glaze
    Title
    • 1 20-Oz Pasture-Raised Ribeye Steak
    • 1 cup Long Grain White Rice
    • 1 lb Broccoli
    • 2 Scallions
    • ⅓ cup Crispy Onions
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Seasoned Black Vinegar
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Ketchup

    Flank Steaks & Sesame Broccoli

    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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, half the sesame oil, and 2 tablespoons of water. Stir until the sugar has dissolved. In a separate, large bowl, combine the sesame seeds, crispy onions, and remaining sesame oil.

    2 Roast & finish the broccoli

    Line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of sesame crispy onions and toss to combine.

    Roast & finish the broccoli
    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced scallions and stir to combine. Cover to keep warm.

    4 Cook the steak

    Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large 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[s] an additional 2 to 3 minutes to achieve this.

    Cook the steak
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    While the steak rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the cooked rice and finished broccoli. Top the steak with the finished sauce. Enjoy!

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