Steak & Tempura Green Beans

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Cut the scallions into 1-inch pieces. In a bowl, whisk together the soy glaze, maple syrup, vinegar, and 2 tablespoons of water.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Add the sautéed aromatics; stir to combine. Cover to keep warm

Meanwhile, in a large bowl, whisk together the tempura mix, togarashi, and 1/3 cup of cold water. Season with salt and pepper. Add the green bean pieces and scallion pieces; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, carefully add the coated green beans and scallions in an even layer (letting any excess batter drip off). Cook, without stirring, 3 to 4 minutes, or until golden brown. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown on all sides. Transfer to a paper towel-lined plate and immediately season with salt. Rinse and wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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 and 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.

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. 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 finished rice and tempura vegetables. Top the steaks with the finished sauce. Enjoy!