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

By nancytripp

Recipes & Menus / recipes

Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish
This healthy steak recipe comes from the California Health & Longevity Institute near Los Angeles.

6 servings

Recipe courtesy of the California Health & Longevity Institute

Photograph by Richard Pierce

January 2010

Ingredients

• 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
• 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
• 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

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

sauce

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.

RELISH

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

STEAK

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.

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.

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