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:
50mins
Serves:
Units:

ingredients

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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  1. Manami
    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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