Grilled Steaks With Sweet-Spicy Hoisin Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe by Wolfgang Puck, Wolfgang Puck's Home Cooking originally appeared in August, 2007 EatingWell Magazine. These steaks make a better match for a fruity red a Zinfandel than a more structured Cabernet. Ingredients:
1/4 cup vegetable oil, plus more for rubbing |
4 medium shallots, thinly sliced |
4 garlic cloves, minced |
1 tablespoon finely grated gingerroot |
1/2 teaspoon crushed red pepper flakes (to taste) |
1/3 cup chopped cilantro |
1/3 cup hoisin sauce |
3 tablespoons soy sauce |
1/2 cup chicken stock |
3 tablespoons honey |
3 tablespoons unsalted butter |
6 (1/2 lb) beef strip steaks (1/2 lb each) |
2 large sweet onions, sliced crosswise 1/2 inch thick |
salt & freshly ground black pepper, to taste |
Directions:
1. Light a grill.
2. In a medium saucepan, heat the 1/4 cup of oil.
3. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
4. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes.
5. Stir in the honey.
6. Remove from the heat and stir in the butter until blended; keep warm.
7. Generously rub the steaks and onions with oil and season with salt and pepper.
8. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare.
9. Transfer the steaks to a carving board and let rest for 5 minutes.
10. Grill the onions for 4 minutes per side, or until charred.
11. Transfer the onions to a platter.
12. Thickly slice the steaks and arrange on the platter.
13. Serve with the steak sauce, baked potatoes with choice of toppings and haricots verts.
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