Seared Steaks & Hoisin Pan Sauce with Jasmine Rice & Broccoli

Seared Steaks & Hoisin Pan Sauce

with Jasmine Rice & Broccoli

25 MIN
4 Servings
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From the Test Kitchen

To give the Asian-inspired sauce for our seared steaks its deliciously savory-sweet boost of flavor, we’re using a duo of rich hoisin and bright, citrusy ponzu. A side of roasted broccoli tossed with furikake (a Japanese-style blend that highlights a mix of dried seaweed, sesame seeds, and chile flakes) lends another savory layer of flavor to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Seared Steaks & Hoisin Pan Sauce with Jasmine Rice & Broccoli
Title
time-saving
tips & techniques
Jasmine Rice
Broccoli
Scallions
How To: Hold a Chef's Knife
Hoisin Sauce
Ponzu Sauce
Rice Vinegar
Butter
Chicken Demi-Glace
Furikake
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat 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. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the furikake. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. 

Cook the rice:
2 Cook the rice:

While the broccoli roasts, thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, combine the rice, sliced white bottoms of the scallions, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add half the butter to the pot of cooked rice. Stir until melted and combined. Taste, then season with salt and pepper if desired.

Cook the steaks:
3 Cook the steaks:

While the rice cooks, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

Make the pan sauce:
4 Make the pan sauce:

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), hoisin sauce, demi-glace, ponzu sauce, remaining butter, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
5 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and roasted broccoli. Top the steaks with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

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Seared Steaks & Hoisin Pan Sauce

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat 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. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the furikake. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. 

2 Cook the rice:

While the broccoli roasts, thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, combine the rice, sliced white bottoms of the scallions, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add half the butter to the pot of cooked rice. Stir until melted and combined. Taste, then season with salt and pepper if desired.

Cook the rice:
Cook the steaks:
3 Cook the steaks:

While the rice cooks, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

4 Make the pan sauce:

While the steaks rest, to the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), hoisin sauce, demi-glace, ponzu sauce, remaining butter, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the pan sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rice and roasted broccoli. Top the steaks with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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