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NY Strip Steak with Hoisin Steak Sauce

Wednesday, January 25th, 2012

INGREDIENTS

  • 1 Tbs. olive oil; + extra
  • 2 shallots; thinly sliced
  • Small handful fresh cilantro; chopped
  • 3 garlic cloves; minced
  • 1 Tbs. + 2 tspn. freshly grated ginger; divided
  • ½ tspn. crushed red pepper
  • ½ cup chicken stock
  • ¼ cup hoisin sauce
  • 3 Tbs. soy sauce
  • 2 Tbs. honey
  • 1 English cucumber; cut into ¼-inch cubes
  • ¼ cup seasoned rice vinegar
  • 2 NY strip steaks
  • 2 onions; thickly sliced
  • Salt & pepper; to taste

INSTRUCTIONS

To make the steak sauce, heat 1 Tbs. olive oil in a saucepan under medium-high heat. Add the shallots, cilantro, garlic, 1 Tbs. of the ginger, and crushed red pepper. Sauté for about 5 minutes. Add the chicken stock, hoisin sauce, soy sauce and bring to a boil and cook for 5 more minutes. Turn heat off and stir in honey. Set sauce aside. To make a quick relish side, mix cucumber, remaining ginger, and rice vinegar in a medium bowl. Season with salt and pepper. Set aside. Place oven broiler on high. For the steaks, simply rub both sides of steaks with olive oil. Gently brush on some of the steak sauce on both sides of the steaks as well. Broil steaks on top rack of oven for about 4-5 minutes per side for a nice medium-rare. Transfer to a cutting board and let rest. Meanwhile, brush the onion rounds with olive oil. Broil the onions for about 4-5 minutes, until they’re soft and charred. Thinly slice the steak and serve with remaining steak sauce, onion rings, and relish.

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