Seared Denver Steak Sliced Over Charred Scallions, Crispy Garlic & XO Oil
A chuck-cut Denver steak, seared hard and sliced thin against the grain, laid over a bed of charred scallions with golden crispy garlic and an XO-soy-ginger glaze that blooms with Sichuan pepper warmth. Fast enough for a weeknight, composed enough for a dinner party.
- Denver steak, about 1 inch thick; patted thoroughly dry500 g
- kosher salt, for seasoning the steak1½ tsp
- black pepper, freshly cracked½ tsp
- neutral oil, such as grapeseed or avocado oil, divided2 tbsp
- scallions, roots trimmed, left whole8 stalks
- garlic, thinly sliced on a mandoline or by hand8 cloves
- XO sauce, jarred, good-quality2 tbsp
- soy sauce, low-sodium preferred2 tbsp
- rice vinegar, unseasoned1 tbsp
- fresh ginger, finely grated on a microplane, about a 1-inch knob10 g
- toasted sesame oil1 tsp
- Sichuan peppercorns, lightly toasted then coarsely ground in a mortar½ tsp
- honey1 tsp
- flaky sea salt, for finishing
- fresh cilantro, leaves only(optional)
- thinly sliced red chili, for garnish(optional)
- 1
Season the Denver steak evenly on all sides with kosher salt and black pepper. Set on a wire rack uncovered and let it temper at room temperature for 30 minutes — this dries the surface for a better crust and brings the centre closer to room temperature.
- 2
While the steak tempers, build the glaze: whisk together soy sauce, rice vinegar, honey, grated fresh ginger, and toasted sesame oil in a small bowl. Set aside. Toast the Sichuan peppercorns in a dry pan over medium heat for 60 seconds until fragrant, then coarsely grind in a mortar. Stir into the glaze.
- 3
In a wide skillet or cast-iron pan over medium heat, add 1 tbsp neutral oil. Add the sliced garlic in a single layer. Cook slowly, stirring frequently, until deep golden and crisp, 4–6 minutes. Transfer immediately with a slotted spoon to paper towels. Reserve the garlic-infused oil in the pan — do not discard.
- 4
Raise the heat to medium-high. Add the whole scallions to the garlic-oil pan in a single layer. Cook undisturbed for 2–3 minutes until deeply charred on one side, then turn and char the other side. Transfer to your serving platter and spread as the base. Season lightly with a pinch of kosher salt.
- 5
Return the pan to high heat. Add the remaining 1 tbsp neutral oil and heat until just smoking. Lay in the Denver steak and sear undisturbed for 3 minutes. Flip once and sear the second side for 2–3 minutes. Use tongs to sear the thin edges, 30 seconds each. The steak is done when an instant-read thermometer inserted into the thickest part reads 145°F / 63°C for medium, then rested — do not slice early. Transfer to the rack and rest for 7 minutes.
- 6
While the steak rests, pour off any excess fat from the pan, reduce heat to medium, and add the XO sauce. Stir for 30 seconds to sizzle in the residual fond, then pour in the soy-ginger glaze. Simmer 60–90 seconds until slightly thickened and glossy. Remove from heat.
- 7
Slice the Denver steak thinly — 5 mm slices — strictly against the grain. The chuck muscle of a Denver steak has a pronounced grain; cutting perpendicular to it is essential for tenderness. Fan the slices over the charred scallions on the platter.
- 8
Spoon the XO glaze evenly over the sliced steak. Scatter the crispy garlic over the top. Finish with a few pinches of flaky sea salt and the ground Sichuan pepper. Add cilantro leaves and thinly sliced red chili if using. Serve immediately.
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