Name: Grilled Steaks With Sweet-Spicy Hoisin Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
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

Recipe by Manami

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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.

Ready In:: 50mins
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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

Light a grill.
In a medium saucepan, heat the 1/4 cup of oil.
Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes.
Stir in the honey.
Remove from the heat and stir in the butter until blended; keep warm.
Generously rub the steaks and onions with oil and season with salt and pepper.
Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare.
Transfer the steaks to a carving board and let rest for 5 minutes.
Grill the onions for 4 minutes per side, or until charred.
Transfer the onions to a platter.
Thickly slice the steaks and arrange on the platter.
Serve with the steak sauce, baked potatoes with choice of toppings and haricots verts.

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RECIPE MADE WITH LOVE BY

@Manami

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@Manami

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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."

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creation by Manami

8/4/2007

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.