Spicy Thai Chili Steak with Zesty Lime Rice and Roasted Broccoli

Get ready for a flavor-packed dinner that’s both sweet and spicy. This Thai-inspired steak features a glossy pan sauce made with sweet chili sauce, ponzu and lime, perfectly complementing the tender ranch steak. Served alongside fluffy jasmine rice infused with fresh lime zest and roasted broccoli, this meal is a delightful balance of savory, tangy and crisp.

Best of all, it comes together in under an hour with simple steps. Sear the steak, roast the broccoli and whip up the sauce while the rice cooks. It’s an impressive weeknight dinner that feels like a special occasion.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Halve, peel and mince shallot. Zest and quarter lime. Roughly chop cilantro.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the next step). Remove pan from heat. Transfer steak to one side of a baking sheet.
4. Toss broccoli on opposite side of sheet from steak with a drizzle of oil, salt and pepper. Roast on top rack until steak is cooked through and broccoli is browned and tender, 10-12 minutes. Once steak is done, transfer to a cutting board to rest for 5 minutes.
5. Heat a drizzle of oil in pan used for steak over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. Stir in stock concentrate, chili sauce, ponzu and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Thinly slice steak crosswise. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice, broccoli and steak between plates. Top steak with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin or flank steak. Adjust cooking time as needed.

Is this dish very spicy?

The sweet Thai chili sauce adds mild heat. For less spice, reduce the amount or use a mild chili sauce.

Can I make this recipe gluten-free?

Check that your ponzu sauce and stock concentrate are gluten-free. Use tamari instead of ponzu if needed.