Grilled Steaks With Sweet Spicy Hoisin Sauce Recipes

GRILLED STEAKS WITH SWEET-SPICY HOISIN SAUCE

Grilled Steaks With Sweet-Spicy Hoisin Sauce image

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.

Provided by Manami

Categories Steak

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 804, Fat 58.9, SaturatedFat 22.1, Cholesterol 170.5, Sodium 885.4, Carbohydrate 23.2, Fiber 1.3, Sugar 15.2, Protein 44

GRILLED HOISIN BEEF

Grilled Hoisin Beef image

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Provided by Chef John

Categories World Cuisine Recipes Asian Chinese

Time 2h18m

Yield 2

Number Of Ingredients 13

Ingredients

1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 green onion, light parts only, minced
Toasted sesame seeds

Steps:

Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
Preheat an outdoor grill for high heat and lightly oil the grate.
Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g

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