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Recipes
January 2010

Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish

By California Health Longevity InstitutePhotography by Richard Pierce

5.0

(1)

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This steak recipe gets its kick from hoisin sauce.

Recipe information

  • Yield

    6 Servings

Ingredients

Sauce

1

tablespoon olive oil

4

medium shallots, thinly sliced

1

/4 cup coarsely chopped fresh cilantro

3

garlic cloves, minced

1

tablespoon finely grated peeled fresh ginger

1

/2 teaspoon dried crushed red pepper

1

/2 cup low-salt chicken broth

1

/4 cup hoisin sauce

3

tablespoons light soy sauce

2

tablespoons honey

Relish

2

unpeeled English hothouse cucumbers, cut into 1/4-inch cubes

1

/4 cup seasoned rice vinegar

1

tablespoon toasted sesame seeds

2

teaspoons minced peeled fresh ginger

Steak

2

1-pound grass-fed New York strip steaks (each about 1 inch thick)

2

Maui or Vidalia onions, cut into 1/2-inch-thick rounds

Olive oil

Need to make a substitution?

Preparation

  1. sauce

    Step 1

    Heat oil in medium saucepan over medium heat. Add shallots and next 4 ingredients; sauté 5 minutes. Add broth, hoisin, and soy sauce; boil until slightly thickened, about 5 minutes. Stir in honey. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.

  2. RELISH

    Step 2

    Mix all ingredients in large bowl. Season with salt and pepper.

  3. STEAK

    Step 3

    Prepare broiler or barbecue (medium-high heat). Brush both sides of steaks and onion slices with oil. Brush steaks with some of sauce. Broil steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface to rest. Broil onions until charred, about 4 minutes per side.

    Step 4

    Thinly slice steak. Separate onion rings. Spoon relish into 6 bowls; place 1 bowl on each of 6 plates. Divide steak, onions, and sauce equally among plates.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 355.5 %Calories from Fat 31.1 Fat (g) 12.3 Saturated Fat (g) 4.3 Cholesterol (mg) 75.6 Carbohydrates (g) 22.8 Dietary Fiber (g) 1.8 Total Sugars (g) 12.4 Net Carbs (g) 21.0 Protein (g) 36.9
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