Soy-Glazed Steak Tip Sandwiches with Sesame Green Beans
Craft

Soy-Glazed Steak Tip Sandwiches

with Sesame Green Beans

40 MIN
+$7.00/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
These loaded sandwiches feature tender, juicy steak tips—cooked with a spicy soy glaze, then sandwiched between perfectly toasted baguettes with crunchy pickled veggies, jalapeño pepper, and a cooling swoosh of creamy lime mayo.
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  • Nutrition
    PER SERVING
  • Calories
    1100 Cals (est.)
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Nutrition Label
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fresh
ingredients
Soy-Glazed Steak Tip Sandwiches with Sesame Green Beans
Title
  • 20 oz Pasture-Raised Tenderloin Steak Tips
  • 4 Small Baguettes
  • ¾ lb Carrots
  • 2 Persian Cucumbers
  • 4 Scallions
  • ¾ lb Green Beans
  • ⅓ cup Soy Glaze
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Rice Vinegar
  • ¼ cup Mayonnaise
  • 2 tsps Honey
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 tsp Black & White Sesame Seeds
  • 1 Lime
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Peel the carrots and grate on the large side of a box grater; place in a large, heatproof bowl. Add the cucumber rounds. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguettes. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the mayonnaise, lime zest, and the juice of 2 lime wedges. In a separate bowl, combine the honey (kneading the packet before opening), half the soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Pickle the vegetables
2 Pickle the vegetables

In a large pan (nonstick, if you have one), combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of prepared carrots and cucumbers. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Toast the bread
3 Toast the bread

Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until the edges are lightly browned. Transfer to a work surface.

Cook the green beans
4 Cook the green beans

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the remaining soy glaze and stir to coat. Wipe out the pan.

Cook the steak tips & serve your dish
5 Cook the steak tips & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the steak tips in an even layer. Cook, without stirring, 2 minutes. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes for medium-rare (125°F), or until the steak tips are browned and cooked to your desired degree of doneness.* Add the spicy soy glaze. Cook, stirring frequently, 30 seconds to 1 minute, or until the steak tips are coated. Turn off the heat. Assemble the sandwiches using the toasted baguettes, lime mayo, cooked steak tips, sliced green tops of the scallions, as much of the pickled vegetables as you’d like (discarding any liquid), and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the sandwiches with the cooked green beans. Garnish the green beans with the sesame seeds. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips 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.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Peel the carrots and grate on the large side of a box grater; place in a large, heatproof bowl. Add the cucumber rounds. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguettes. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the mayonnaise, lime zest, and the juice of 2 lime wedges. In a separate bowl, combine the honey (kneading the packet before opening), half the soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Pickle the vegetables

In a large pan (nonstick, if you have one), combine the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of prepared carrots and cucumbers. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Pickle the vegetables
Toast the bread
3 Toast the bread

Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until the edges are lightly browned. Transfer to a work surface.

4 Cook the green beans

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; add the remaining soy glaze and stir to coat. Wipe out the pan.

Cook the green beans
Cook the steak tips & serve your dish
5 Cook the steak tips & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the steak tips in an even layer. Cook, without stirring, 2 minutes. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes for medium-rare (125°F), or until the steak tips are browned and cooked to your desired degree of doneness.* Add the spicy soy glaze. Cook, stirring frequently, 30 seconds to 1 minute, or until the steak tips are coated. Turn off the heat. Assemble the sandwiches using the toasted baguettes, lime mayo, cooked steak tips, sliced green tops of the scallions, as much of the pickled vegetables as you’d like (discarding any liquid), and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the sandwiches with the cooked green beans. Garnish the green beans with the sesame seeds. Serve the remaining lime wedges on the side, if you'd like. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips 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.

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