Sweet & Sour Szhecuan Steak

Welcome back to the kitchen with Byron Talbott as he puts a bold spin on steak night with this sweet and sour Szechuan-inspired dish. Tender skirt steak is seared and glazed in a sauce made from chili crisp, soy, vinegar, and honey. Paired with charred scallions and served over steamed rice, it’s a fiery, tangy, and umami-packed plate that brings serious flavor in every bite.