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

Flank Steaks & Sesame Broccoli

with Scallion Rice & Soy Glaze

40 MIN
4 Servings
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  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Flank Steaks

    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
      640 Cals (est.)
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    fresh
    ingredients
    Flank Steaks & Sesame Broccoli with Scallion Rice & Soy Glaze
    Title
    • 4 Flank Steaks
    • 1 cup Long Grain White Rice
    • 1 lb Broccoli
    • 2 Scallions
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup Crispy Onions
    • 1 Tbsp Seasoned Black Vinegar
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Ketchup
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Sesame Oil
    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.

    Roast & finish the broccoli
    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.

    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.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks 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 steaks. Cook 4 to 6 minutes per side 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.

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

    While the steaks rest, 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 steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked rice and finished broccoli. Top the steaks 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. 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 steaks

    Meanwhile, pat the steaks 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 steaks. Cook 4 to 6 minutes per side 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.

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

    While the steaks rest, 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 steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked rice and finished broccoli. Top the steaks with the finished sauce. Enjoy!

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