Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield
4 servings (serving size: 1 steak and about 1/3 cup relish)

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Ratings & Reviews

SingingGourmand's Review

jkuehm
June 24, 2014
It also works great with pork tenderloin. I sliced a tenderloin into 8 crosswise pieces and blotted them with paper towels so they browned properly. Put 4 teaspoons of oil in the pan and cooked 6 minutes on each side or until it reached 145° F.

jkuehm's Review

carolfitz
December 03, 2011
This was fast, easy & fantastic. I loved everything about it!

Linette's Review

Linette
February 09, 2009
N/A