Grilled Rib-Eye Steaks with Black Bean Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Indigo's chef and owner is Glenn Chu, who was born in Hawaii and learned to cook from his Chinese grandmother and by watching Julia Child on television. The result: Eurasian cuisine, which Chu showcases in selections as eclectic as goat cheese wontons with four-fruit sauce, and grilled shrimp with Thai macadamia-nut pesto. The romantic dining room has a tropical-island motif, with ceiling fans, bamboo, and bird-of-paradise. Ingredients:
1 tablespoon all purpose flour |
1 tablespoon butter, room temperature |
1/2 cup dry white wine |
1 shallot, minced |
1 cup whipping cream |
1/4 cup asian fermented black beans,* minced (about 1 ounce) |
1/2 cup (1 stick) chilled unsalted butter, cut into 4 pieces |
1 tablespoon fresh lemon juice |
6 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick) |
2 tablespoons finely crushed szechuan peppercorns ** or 1 tablespoon coarsely cracked black pepper |
Directions:
1. Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
2. Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
3. *Available at Asian markets, specialty foods stores and some supermarkets.
4. **Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.
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