Honey Chili Crisp–Crusted Sirloin Steak
with Jasmine Rice, Green Beans & Firecracker Sauce
- Wheat
- Eggs
Honey-kissed salmon fillets get crowned with a chili crisp panko crust that makes every zippy bite a delight. Tender jasmine rice and perfectly roasted green beans round out the meal. A drizzle of creamy, spicy-sweet firecracker sauce will make your taste buds do a happy dance.
Ingredients
12 ounce
Sirloin Steak
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Apricot Jam
8 ounce
Green Beans
¾ cup
Jasmine Rice
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Chili Crisp
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, place honey packet in a small cup of warm water to soften.
Trim green beans if necessary.
In a small bowl, combine panko and half the chili crisp. TIP: Not a big fan of spice? Use a large drizzle of oil instead of the chili crisp.
Pat salmon* dry with paper towels; place on one side of a lightly oiled baking sheet, skin sides down. Season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. Brush a thin layer of honey on flesh sides of salmon. Mound chili panko mixture on top of each fillet, pressing to adhere.
Add green beans to empty side of baking sheet with salmon. Toss green beans with a drizzle of oil, salt, and pepper.
Roast on top rack until salmon is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, place salmon and green beans on separate baking sheets; roast salmon on top rack and green beans on middle rack.)
Roast on top rack until salmon is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, place salmon and green beans on separate baking sheets; roast salmon on top rack and green beans on middle rack.)
Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha, and remaining garlic powder. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
Fluff rice with a fork.
Divide rice, green beans, and salmon between plates. Top with firecracker sauce and serve with remaining chili crisp on the side if desired.
