Carb Conscious

Seared Steaks & Black Bean-Chile Sauce

with Sesame-Roasted Vegetables

40 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

We’re putting an umami-rich twist on the classic steakhouse dish by topping seared steaks with a savory combination of black bean sauce—a favorite condiment in Chinese cuisine—and butter. To round out the dish we’re making a hearty side of roasted potatoes and bell pepper, which get drizzled with sesame oil for a nutty aromatic finish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

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fresh

ingredients

2 Top Sirloin Steaks
12 oz Potatoes
1 Bell Pepper
2 Scallions
1 Tbsp Sesame Oil
½ oz Salted Butter
3 Tbsps Savory Black Bean-Chile Sauce
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the black bean-chile sauce, honey, and 1/4 cup of water; season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Transfer the diced potatoes and diced pepper to the foil; drizzle with sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), 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 and 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.

4 Finish the sauce & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) 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 vegetables. Top the steaks with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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