Spicy Apricot Glazed Rib-Eye Steak with Chili Carrots and Garlic Broccoli

Get ready for a flavor explosion with this rib-eye steak that’s anything but ordinary. A quick pan sauce made from apricot jam, tangy ponzu and a kick of sriracha transforms the steak into something truly memorable. Paired with chili-spiced roasted carrots and tender garlic broccoli, this dish is a complete meal that’s as impressive as it is easy to make.

Perfect for a weeknight dinner that feels special, this recipe comes together in about 30 minutes. The steak is seared to perfection, then rested while the sauce comes together in the same pan. Roasted veggies cook alongside, making cleanup a breeze. Get ready to fall in love with every bite.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch-thick pieces (halve larger carrots lengthwise first). On one side of a baking sheet, toss the carrots with a drizzle of oil, Korean chili flakes (use less if you prefer milder heat) and a pinch of salt. Roast on the top rack for 5 minutes.
2. Meanwhile, cut the broccoli into bite-sized florets. Trim and thinly slice the scallions, separating the white parts from the green tops.
3. Pat the rib-eye steaks dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the steaks and cook until browned and cooked to your liking, about 4-6 minutes per side for medium. Transfer the steaks to a cutting board, tent with foil and let rest. Wipe out the skillet.
4. After the carrots have roasted for 5 minutes, carefully add the broccoli to the other side of the baking sheet. Toss with a drizzle of oil, garlic powder, salt and pepper. Return the sheet to the top rack and continue roasting until the vegetables are tender and lightly browned, 15-20 minutes more.
5. When the vegetables are nearly done, heat a drizzle of oil in the same skillet over medium heat. Add the scallion whites and cook, stirring, until fragrant, about 1 minute. Stir in the apricot jam, ponzu sauce, sriracha and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until the sauce thickens, 1-3 minutes. If the sauce seems too thick, add more water 1 teaspoon at a time. Remove from heat and stir in the butter until melted. Season with salt and pepper to taste.
6. Slice the rested steaks against the grain. Divide the steak and roasted vegetables among plates. Spoon the apricot sauce over the steak and garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with sirloin, strip steak or even pork chops. Adjust cooking time as needed.

Is there a substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice with a splash of rice vinegar as a substitute.

Can I make this dish ahead of time?

The steak and vegetables are best served fresh, but you can prepare the sauce in advance and reheat gently.