Ingredients
4
beef top loin steaks (New York, Kansas City or strip steaks) 6 oz each (1 inch thick)
1/4
cup hoisin sauce
1
teaspoon reduced-sodium soy sauce
1
to 2 teaspoons Sriracha sauce
1
tablespoon vegetable oil
1
box (8 oz) Cascadian Farm® organic whole petite green beans
1
teaspoon toasted sesame oil
1
to 2 tablespoons fresh lime juice (1 medium)
1/4
cup salted dry-roasted peanuts, chopped
Preparation
Heat oven to 375°F. Let steaks stand at room temperature 10 minutes. Meanwhile, stir together hoisin sauce, soy sauce and 1 teaspoon of the Sriracha sauce. Taste for spiciness; adjust with more Sriracha sauce if desired.
Reserve half of sauce mixture; rub remaining half over steaks.
Heat ovenproof skillet over medium-high heat. Add vegetable oil to skillet. Add steaks; cook 2 to 3 minutes on each side or until browned.
Place skillet in oven; roast 5 to 10 minutes or to desired doneness. Meanwhile, microwave green beans as directed on box. Drain; place in bowl. Add sesame oil and half of lime juice; toss gently to coat.
Serve steak drizzled with reserved sauce mixture. Sprinkle steak and green beans with remaining half of lime juice. Top with peanuts.
