Ingredients
To prepare this flavor-packed dish, you'll need:
- 2 ribeye or filet mignon steaks (choose your level of tenderness)
- 2 tablespoons of Sichuan peppercorns, toasted and crushed for a bold citrusy zing (or 1 tablespoon of freshly cracked black pepper for a gentler, earthy heat)
- 1 large yellow onion, cut into thin slices.
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce (optional but highly flavorful)
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- Sesame oil (2 tbsp), or swap with any neutral cooking oil.
Alternative ideas: Try red onions for color or teriyaki sauce for a sweeter flavor profile.
Instructions
Step 1: Make the Marinade
In a mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, minced garlic, brown sugar, and 1 tablespoon of sesame oil until well combined and slightly thickened.
Step 2: Apply the Pepper Crust
Lightly toast the Sichuan peppercorns in a dry skillet until fragrant, then crush them using a mortar and pestle or spice grinder. Press the crushed pepper evenly onto both sides of the steaks, forming a vibrant, aromatic crust that promises a burst of flavor in every bite. This adds signature heat and aroma.
Step 3: Sauté the Onions
Drizzle one tablespoon of sesame oil into a skillet and gently heat over medium flame until it begins to shimmer and release its nutty aroma. Toss in the sliced onions and sauté them slowly, stirring occasionally, until they caramelize to a rich golden hue and become silky-soft—this should take about 5 minutes.
Step 4: Sear the Steak
Remove the onions and crank the heat to high.Cook each side of the steak for 2 to 3 minutes until nicely seared. Pour the remaining marinade into the hot pan and let it simmer, stirring occasionally, until it thickens into a rich, glossy glaze that coats the bottom of the pan.
Step 5: Plate and Serve
Place onions on top of each steak. Drizzle with reduced sauce. Garnish with cilantro if desired. Serve immediately for that sizzling experience!
