Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Category Finalist: Entrées. "I like to serve this with long-grain and wild rice and steamed sugar snap peas for an elegant, healthy meal. I created this recipe to combine my love of steak with my kids' fondness for Asian foods." --Teresa Ralston, New Albany, OH

Teresa Ralston, New Albany, Ohio
Recipe by Cooking Light March 2007

Gallery

Credit: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 steak and about 1/3 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare relish, combine first 7 ingredients in a bowl; set aside.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

  • Wine note: Cabernet sauvignon may be the classic steak wine, but the tropical fruit relish with these steaks calls for a more fruit-forward red, like a California zinfandel. Try St. Francis Old Vines Zinfandel 2004 ($19) from Sonoma County. Its bold fruit tone, subtle smoke and spice, and juicy finish complement Asian flavors while standing up to beef. --Jeffery Lindenmuth

Nutrition Facts

226 calories; calories from fat 41%; fat 10.4g; saturated fat 3.6g; mono fat 4g; poly fat 1.1g; protein 24.5g; carbohydrates 8.1g; fiber 1.4g; cholesterol 71mg; iron 3.8mg; sodium 349mg; calcium 44mg.
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