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
January 2010

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

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.