Recipe: Grilled Steaks With Sweet-Spicy Hoisin Sauce
Description: Recipe by Wolfgang Puck, &quot;Wolfgang Puck's Home Cooking&quot; 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: [{"text": "1/4 cup vegetable oil, plus more for rubbing"}, {"text": "4 medium shallots, thinly sliced"}, {"text": "4 garlic cloves, minced"}, {"text": "1 tablespoon finely grated gingerroot"}, {"text": "1/2 teaspoon crushed red pepper flakes (to taste)"}, {"text": "1/3 cup chopped cilantro"}, {"text": "1/3 cup hoisin sauce"}, {"text": "3 tablespoons soy sauce"}, {"text": "1/2 cup chicken stock"}, {"text": "3 tablespoons honey"}, {"text": "3 tablespoons unsalted butter"}, {"text": "6 (1/2 lb) beef strip steaks (1/2 lb each)"}, {"text": "2 large sweet onions, sliced crosswise 1/2 inch thick"}, {"text": "salt & freshly ground black pepper, to taste"}]
Instructions: 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.
