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Categories:
olive oil shallots fresh cilantro garlic ginger red pepper low-salt chicken broth hoisin sauce soy sauce honey hothouse cucumbers rice vinegar sesame seeds fresh ginger Vidalia onions olive oil
Viewed: 76 - Published at: 3 years agoIngredients
- 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
- 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
Method
- Heat oil in medium saucepan over medium heat. Add shallots and next 4 ingredients; saute 5 minutes. Add broth, hoisin, and soy sauce; boil until slightly thickened, about 5 minutes. Stir in honey. DO AHEAD:
- Cover and chill. Rewarm sauce before using.
- Mix all ingredients in large bowl. Season with salt and pepper.
- 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.
