Seared Steaks & Spicy Soy Glaze with Rice & Tahini Cabbage Slaw
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Seared Steaks & Spicy Soy Glaze

with Rice & Tahini Cabbage Slaw

35 MIN
+$3.95/serving 4 Servings
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  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steaks

    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.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Spicy Soy Glaze with Rice & Tahini Cabbage Slaw
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 cup Long Grain White Rice
    • 1 lb Red Cabbage
    • 2 Persian Cucumbers
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Soy Glaze
    • 2 tsps Gochujang
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Rice Vinegar
    • ¼ cup Mayonnaise
    • 2 Tbsps Tahini
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 tsps Date Syrup
    time-saving
    tips & techniques
    Prepare the ingredients & make the slaw
    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.

    Cook & finish the rice
    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.

    Cook the steaks
    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.

    Slice the steaks & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients & make the slaw
    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.

    Cook & finish the rice
    Cook the steaks
    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!

    Slice the steaks & serve your dish
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