Strip Steak with Spicy Hoisin Sauce and Cucumber Relish
Ingredients
For the sauce
1 tablespoon olive oil
4 medium shallots, thinly sliced
1⁄4 cup fresh cilantro, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1⁄2 teaspoon red pepper flakes
1⁄2 cup chicken broth
1⁄4 cup hoisin sauce
3 tablespoons light soy sauce
2 tablespoons honey
For the relish
1 large hothouse cucumbers, diced (These are the cucumbers wrapped in plastic. Large ones are about 12 inches long.)
1⁄4 cup rice vinegar
1 tablespoon sesame seeds
2 teaspoons fresh ginger, minced
For the steak
2 New York strip steaks, each about 1 inch thick
2 sweet onions such as Maui or Vidalia, cut into 1⁄2-inch-thick rounds
Olive oil
Instructions
1. For the sauce, heat oil in medium saucepan over medium heat. Add shallot, cilantro, garlic, ginger and red pepper flakes. Sauté, stirring, 5 minutes. Add broth, hoisin, and soy sauce. Boil until slightly thickened, about 5 minutes. Stir in honey and keep warm.
2. For the relish, mix all ingredients in medium bowl. Season with salt and pepper.
3. For the steak, prepare broiler or grill for medium-high heat. Brush both sides of steaks and onion slices with oil. Brush steaks with a small amount of sauce being careful not to contaminate the sauce with raw meat. Broil steaks until cooked to desired doneness, about 2 to 5 minutes per side for medium-rare. Transfer to cutting board to rest. (Cooking time will depend on actual thickness of steaks and heat of grill or broiler.)
4. Broil or grill onion slices until charred, about 4 minutes per side.
5. Serve steak and onion topped with sauce. Serve relish on the side.
Comments
This recipe is from epicurious.com and it was interesting. The sauce, steak and onions were very flavorful and tasty but the relish was sort of a strange component. It probably would have been better with smaller pieces of cucumber which is something to keep in mind for the future. The steaks were also a bit overcooked but that’s a function of Art still mastering the grill. The flavors definitely had a lot going for them and lots of potential. This recipe might be worth revisiting in the future.
Internet - Epicurious