Seared Steaks & Persimmon Pan Sauce with Roasted Carrots & Garlic-Ginger Rice
Fall Produce

Seared Steaks & Persimmon Pan Sauce

with Roasted Carrots & Garlic-Ginger Rice

35 MIN
4 Servings
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    From the Test Kitchen

    Persimmon, a late-fall fruit beloved for its gorgeous orange hue, is the key to our rich pan sauce’s delicate sweetness—the perfect complement to simply seared steaks. Sides of sesame roasted carrots and fragrant garlic-ginger rice balance out the dish with umami flavors.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    ingredients
    Seared Steaks & Persimmon Pan Sauce with Roasted Carrots & Garlic-Ginger Rice
    Title
    • 4 Steaks
    • 1 Persimmon
    • 1 cup Sushi Rice
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 2 Scallions
    • ¾ lb Carrots
    • ¼ cup Hoisin Sauce
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 1 oz Salted Butter
    • 2 Tbsps Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    Prepare the ingredients & start the sauce
    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. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Core and small dice the persimmon. In a bowl, combine the hoisin sauce, ponzu sauce, and 1/4 cup of water.

    Roast the carrots
    2 Roast the carrots

    Place the carrot pieces on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 1/4 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, 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 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; 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.

    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 diced persimmon and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium- high, stirring frequently, 2 to 3 minutes, or until slightly softened. Reduce the heat to medium-low. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. 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 cooked rice and roasted carrots. Top the steaks with the pan sauce. Garnish the steaks with the sliced green tops of the scallions. Garnish the carrots with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    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. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Core and small dice the persimmon. In a bowl, combine the hoisin sauce, ponzu sauce, and 1/4 cup of water.

    2 Roast the carrots

    Place the carrot pieces on a sheet pan. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the carrots
    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 1/4 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    4 Cook the steaks

    Meanwhile, 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 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; 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.

    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 diced persimmon and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium- high, stirring frequently, 2 to 3 minutes, or until slightly softened. Reduce the heat to medium-low. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. 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 cooked rice and roasted carrots. Top the steaks with the pan sauce. Garnish the steaks with the sliced green tops of the scallions. Garnish the carrots with the sesame seeds. Enjoy!

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