Grilled Beef With Sesame Dressing

Name: Grilled Beef With Sesame Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Asian
Ingredients: 1 teaspoon sambal oelek or Asian chile paste; 2 small garlic cloves, minced; 2 tablespoons unseasoned rice vinegar; 1 tablespoon soy sauce; 1 1/2 teaspoons sugar; 1 teaspoon Asian sesame oil; 1/4 cup vegetable oil; 4 large scallions, white and light green parts, sliced; Four 4-ounce beef tenderloin steaks; Salt and freshly ground black pepper to taste; 1 1/2 cups shelled edamame, thawed; 6 medium radishes, thinly sliced; 1 bunch fresh watercress, thick stems discarded; Sesame seeds for garnish

Recipe GLPR867bdbd3430f0a

Asian

Main Course

35 min

201 cal

Servings: 8

Grill

SNAP eligible

Tender beef tenderloin steaks are grilled to perfection and served with a vibrant Asian sesame dressing alongside fresh edamame, crisp radishes, and peppery watercress. A spiced chile and sesame oil dressing brings savory depth to this elegant Southeast Asian-inspired dish.

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Ingredients

1 teaspoon sambal oelek or Asian chile paste

2 small garlic cloves, minced

2 tablespoons unseasoned rice vinegar

1 tablespoon soy sauce

1 1/2 teaspoons sugar

1 teaspoon Asian sesame oil

1/4 cup vegetable oil

4 large scallions, white and light green parts, sliced

Four 4-ounce beef tenderloin steaks

Salt and freshly ground black pepper to taste

1 1/2 cups shelled edamame, thawed

6 medium radishes, thinly sliced

1 bunch fresh watercress, thick stems discarded

Sesame seeds for garnish

Directions

Prepare the sesame dressing: In a small bowl, combine the sambal oelek, minced garlic, rice vinegar, soy sauce, and sugar. Whisk until the sugar dissolves completely. Stir in the sesame oil and vegetable oil, whisking until well combined. Add the sliced scallions and set the dressing aside.
Pat the beef tenderloin steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Preheat a grill or grill pan to high heat. Once hot, place the steaks on the grill and cook for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 145°F for whole cuts of beef. Adjust cooking time based on thickness and desired doneness. Transfer the grilled steaks to a plate and let rest for 3 to 5 minutes.
While the steaks rest, arrange the watercress on a large serving platter. Scatter the thawed edamame and sliced radishes over the watercress to create a bed.
Place the rested beef steaks on top of the prepared vegetable bed. Drizzle the sesame dressing over the steaks and vegetables.
Garnish the entire dish with sesame seeds and any remaining scallion slices from the dressing. Serve immediately while the steaks are still warm.

Comments

Grocery List Plus Editorial Staff3.75

Sambal oelek forces a second stop—it's not stocked at Harris Teeter, Food Lion, or Walmart in most Charlotte locations; Kroger carries it occasionally, but ALDI and Publix are your safest bets. Beef tenderloin and edamame keep costs high: eight servings will run $35–$45 total, or roughly $4.50–$5.50 per plate before sides. The 35-minute claim assumes your grill is ready and your protein is room-temperature; add 15 minutes for prep (slicing scallions, radish, toasting seeds) and 20 for a proper rest after grilling. The dish itself is low-fuss and reheats fine, but watercress wilts quickly, so dress it at the table, and the grilled beef demands a hot grill and good timing—miss it and you lose the sear.