We recently served this dish to clients using some really nice antibiotic-free beef sirloins from Wyoming. Sirloin is an affordable cut, roasts up nicely, and does not take long to cook. I recommend top sirloin, which is also sometimes sold as a coulotte steak.
Note: Traditional “five-spice” contains Szechuan peppercorns. They are unique in flavor, and can cause somewhat of a numbing effect when tasted or eaten. Due to our clients’ specific diets, we omit the Szechuan peppercorns and substitute them with black peppercorns. The Szechuan variety can usually be found at many of the Japanese markets in Denver if it is something you want to try!
Five-Spice Beef Sirloin with Sesame-Red Pepper Sauce
6 6-oz. beef top sirloin steaks
2 tablespoons canola oil
1 teaspoons cinnamon, ground
1 teaspoons cloves, ground
1 teaspoon fennel seed, ground
1 teaspoons allspice, ground
1 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon canola oil
1/2 yellow onion, chopped
2 cloves garlic
1 teaspoon fresh ginger, minced
1 cup chicken broth (low sodium)
1 can or jar ( 15oz) roasted red peppers
1/8 teaspoon sesame oil
2 tablespoons cilantro, chopped
1 teaspoon lime juice, fresh
Kosher salt, to taste
Black pepper, to taste
Preheat your oven to 400 degrees. While it is warming up, combine the dry spices for the beef in a small bowl. Place a piece of parchment paper on the bottom of a cookie sheet or roasting pan large enough to hold the beef.
Place the meat in a mixing bowl, then add the oil and dried spices. Mix well, coating the outside of the steaks as evenly as possible. Place them on the parchment covered pan, and set aside.
Place a medium-sized saucepot on the stove on medium-high heat. When the pan is hot, sauté the onions and whole garlic cloves in canola oil for 3-5 minutes or until they are soft, then add the ginger. Stir until fragrant, then add the chicken broth and roasted red peppers. Bring the sauce to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Stir in the sesame oil, cilantro, and lime juice, then remove the pan from the heat for 5 minutes.
By this time your oven should be preheated; place the sirloins in the oven. *For medium-rare steaks, the cook time will be 10-12 minutes. Adjust the cooking time to cook the steaks to your liking.*
Once you put the sirloins in, take the sauce off the stove and transfer it to your blender pitcher. Blend, slowly at first, with the lid on until the sauce is smooth, then transfer it to a small bowl. Season it to taste with salt and pepper, and it is ready to serve.
Take your beef out of the oven, and let it rest uncut for about 5 minutes. This will allow all of the natural juices to return to the edges of the meat, resulting in a very evenly cooked cut.
Top meat with sauce. This is wonderful served over rice, a stir-fry of vegetables, or even a light green salad. Enjoy!
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.