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Seared Steaks & Spicy Soy Glaze
with Rice & Tahini Cabbage Slaw
35 MIN
+$3.95/serving
4 Servings
From the Test Kitchen
Here, seared steaks get a lift from a spicy-sweet sauce made with gochujang and soy glaze. You'll serve the steaks alongside a bed of fluffy aromatic rice and a bright cabbage slaw dressed with tahini, date syrup, and sesame seeds.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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2 10-Oz No Added Hormones Ny Strip Steaks
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1 cup Long Grain White Rice
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1 lb Red Cabbage
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2 Persian Cucumbers
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1 tsp Black & White Sesame Seeds
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3 Tbsps Soy Glaze
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2 tsps Gochujang
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3 Tbsps Asian-Style Sautéed Aromatics
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Tbsp Rice Vinegar
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¼ cup Mayonnaise
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2 Tbsps Tahini
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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2 tsps Date Syrup
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the slaw
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice on an angle. In a large bowl, combine the mayonnaise, tahini, date syrup, and 1 tablespoon of water; add the sliced cabbage, sliced cucumbers, and togarashi. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy glaze, vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
2
Cook & finish the rice
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. Stir in the sautéed aromatics. Cover to keep warm.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* 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.
4
Slice the steaks & 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 slaw. Top the steaks with the spicy soy glaze. Garnish the slaw with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the slaw
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice on an angle. In a large bowl, combine the mayonnaise, tahini, date syrup, and 1 tablespoon of water; add the sliced cabbage, sliced cucumbers, and togarashi. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy glaze, vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
2
Cook & finish the rice
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. Stir in the sautéed aromatics. Cover to keep warm.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* 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.
4
Slice the steaks & 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 slaw. Top the steaks with the spicy soy glaze. Garnish the slaw with the sesame seeds. Enjoy!
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