Grilled Steaks With Sweet-Spicy Hoisin Sauce

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.

• Ready In: 50 mins
• Serves: 6

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 (1/2lb)  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.