Grilled Szechuan Steak with Veggies
I love simple summer dinners with a different flavor profile to spice things up. this grilled Szechuan steak with veggies is a delicious way to shake up a summer steak dinner. it’s a one-pan meal bursting with seasonal veggies. you can use spicy Szechuan peppercorns or a milder version with crushed pink peppercorns for more particular eaters. I hope you enjoy it!
the inspiration:
this recipe idea began as a concept for grilled steak & okra skewers. the chef side of my brain loves the aesthetics of skewers but the mom at home with a 4 year old this summer wanted simple and delicious…so I switched gears. we found some gorgeous wagyu skirt steak at our local lake grocery store and I cut it down to 1.5 pounds. it fit perfect in our grill pan so I decided to do a simple marinated then grilled steak and throw the veggies in the same marinade to saute while the steak was finishing cooking.
everyone loved this dinner including my 4-year-old son. we served the steak and veggies with steamed rice and it was the perfect simple summer dinner that came together quickly.
skillet ingredients:
here is the ingredient line up…
- skirt steak: this cut of steak cooks quickly and is super tender with the marinade.
- peppercorns: you can use crushed Szechuan peppercorns for extra spice or crushed pink peppercorns for a milder version.
- coconut aminos: helps flavor and tenderize the meat while also creating a light and flavorful sauce.
- aromatics: fresh ginger, scallions, garlic and sesame oil form the marinade.
- seasonal veggies: I used fresh okra, orange bell pepper, scallions and local cherry tomatoes.
how to make:
this dish is very simple, but moves quickly. make sure to read the recipe ahead of time and pre-measure your ingredients. begin by marinating the steak and heating the grill pan or grill. Sear the steak on both sides and then remove to finish in the oven. next, you will cook the vegetables while the steak finishes cooking. serve with some simple steamed rice and you have a light, fresh & delicious meal.
menu ideas:
this Szechuan beef & veggies can be dressed up or down for various occasions…
- weeknight family dinner: serve Szechuan steak and veggies with bone broth-steamed rice.
- couples dinner party: serve szechuan steak and veggies alongside moo shu wraps and a cold rice noodle salad.
- sunday supper: serve szechuan steak and veggies with steamed rice, my mojito fruit salad and chilled veggie spring rolls.
Grilled Szechuan Steak with Veggies
Ingredients
- 1.5 pounds skirt steak
- 1 teaspoon avocado oil divided in half
- 1 pound fresh okra sliced in half vertically
- 1 cup orange bell pepper sliced thinly
- ½ cup cherry tomatoes
- ¼ teaspoon mineral salt
- 1 teaspoon sesame seeds to garnish
Szechuan Steak Marinade:
- 1 2-inch piece of peeled ginger minced
- 1 Tablespoon garlic minced
- ¼ cup coconut aminos
- 1 Tablespoon honey
- ¼ teaspoon toasted sesame oil
- ½ teaspoon mineral salt
- ½ teaspoon crushed szechuan peppercorns or crushed pink peppercorns plus more to garnish
- ½ cup scallions sliced in 4-inch pieces
Instructions
- Preheat oven to 400 degrees. To a large bowl, add all the Szechuan Steak Marinade ingredients and whisk to combine.
- Dry the skirt steak well and add to the bowl of marinade. With tongs, toss well to coat and set aside on your counter to marinate and begin coming to room temperature .
- To grill steak, remove from marinade, (reserving the marinade). Toss okra, orange bell, tomatoes and salt to marinade, tossing well. It's ok that raw steak was in the marinade- the sauce will cook with the vegetables.
- Preheat a grill pan over medium high-heat for 3 minutes while you pat off any excess marinade and try to get the steak as dry as you can. When pan is hot, add 1/2 of the avocado oil and steak in a single layer to sear, 3-4 minutes on the first side. Flip steak and cook on the second side, turning down heat if needed, another 3-4 minutes.
- Add seared steak to a sheet pan and finish in the oven for 5-7 minutes for medium rare, depending on thickness. Let steak rest on a cutting board tented with foil for 10 minutes before slicing.
- While steak is finishing cooking and resting, return grill pan to medium heat and add remaining oil and vegetables in the remaining marinade. Cook veggies 7-10 minutes until veggies are lightly browned and tender.
- Slice steak and serve atop vegetables in the skillet. Garnish with sesame seeds and basil leaves. Serve with steamed white rice.
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