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Szechuan Rib-Eye Steaks With Caramelized Shallot Sauce
by Wolfgang Puck
An Asian Twist on Grilled Steak
I love it when Father's Day comes so close to the first day of summer. Why? Because you've got double the reasons to grill some steaks.
Grilling your dinner is a perfect way to celebrate the beginning of summer. And, although I haven't seen any surveys or statistics on the subject, I feel I can say with good certainty that if most dads were given a choice of what they would want to cook on their grills for Father's Day, steak would be the No. 1 choice.
So, feel free to fire up your grill and cook some steaks this Father's Day. But, while you're at it, how about doing something a little bit different? This year, cook your Father's Day steaks Asian style.
In 1983, when my team and I first opened Chinois on Main, the first so-called "fusion" restaurant, in the Venice Beach section of Los Angeles, my goal was to combine the wonderful flavors of Asia's cuisines with California's fresh approach to cooking. Of course, in the outdoor-grilling capital of the world, I had to include a grilled steak on the menu. But I wanted to combine it with the kinds of wonderful flavors you get in Chinese stir-fried beef recipes.
Our fusion concept for such a dish at Chinois was a simple one: Marinate a great rib-eye or New York steak with a blend of typical Asian seasonings, and then serve it with a delicious sauce featuring the perfect combination of spiciness and sweetness that so many people love in Asian cooking.
For marinating the steaks in the recipe I share here, I use a mixture of fresh ginger, garlic, scallions, and crushed red pepper flakes. A mixture of rich-tasting peanut oil and Asian-style toasted sesame oil not only adds to the flavor but also helps the seasonings stick to the meat.
After the steaks have marinated for at least a few hours or as long as overnight, it's time to preheat the grill while you make the sauce. Be sure to use low-sodium broth, because the seasonings will intensify as the sauce reduces and you'll also get plenty of salt in the bottled hoisin or barbecue sauce, which also adds a nice balance of sweetness to the results. For a final burst of fresh, aromatic flavor, I love to garnish each serving with some chopped fresh cilantro leaves and sliced scallions.
Serve the steaks with some steamed rice or fried rice and a mixed green salad tossed with your favorite Asian vinaigrette. And, with months of grilling weather ahead, try the recipe with lamb or pork, too.
Szechuan Rib-Eye Steaks With Caramelized Shallot Sauce Recipe
Szechuan Rib-Eye Steaks:
4 bone-in rib-eye steaks, each about 1 inch thick and 1 to 1-1/4 pounds
2 tablespoons peanut oil
2 tablespoons toasted Asian-style sesame oil
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped scallions
1/2 to 1 tablespoon crushed red pepper flakes
Freshly ground black pepper
3 tablespoons chopped fresh cilantro leaves
3 tablespoons thinly sliced fresh scallions
Caramelized Shallot Sauce:
2 tablespoons peanut oil
1 cup thinly sliced shallots
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 teaspoon crushed red pepper flakes
1 cup mirin (Japanese sweet rice wine)
1 cup low-sodium organic beef broth
1/2 cup bottled hoisin sauce or barbecue sauce
4 tablespoons unsalted butter, cut into pieces
Freshly ground black pepper
First, marinate the rib-eyes. Place them in a large, flat nonreactive container and rub them all over with the peanut and sesame oils. In a small bowl, stir together the ginger, garlic, scallions, and pepper flakes. Rub the mixture all over both sides of the steaks. Cover with plastic wrap and leave in the refrigerator to marinate at least 2 hours and as long as overnight.
Before cooking, preheat an outdoor grill.
Meanwhile, prepare the Caramelized Shallot Sauce. In a large saucepan, heat the peanut oil over medium-high heat. Add the shallots, garlic, ginger, and red pepper flakes and saute, stirring continuously, until the mixture begins to soften and turns fragrant, 3 to 5 minutes. Add the mirin and simmer until the liquid reduces by about a third, 7 to 10 minutes. Stir in the broth and simmer until the liquid has reduced by about half, 12 to 15 minutes. Stir in the hoisin or barbecue sauce and continue simmering for a few minutes until the mixture has reduced to coating consistency. A few pieces at a time, whisk in the butter. Taste and adjust the seasonings, if necessary, with salt and pepper. Cover the pan and keep warm over very low heat.
When the grill is hot, season the steaks on both sides with salt and pepper and grill until done to your liking, 3 to 5 minutes per side for medium-rare. To test for doneness, remove a steak from the grill and cut into it with a sharp knife and fork.
To serve, transfer the steaks to individual heated plates. Spoon the sauce over each steak or transfer it to a heated sauceboat and pass it on the side. Garnish with the cilantro and scallions.
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Recipes: "Szechuan Rib-Eye Steaks With Caramelized Shallot Sauce Recipe
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