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

By jojomail1

6 servings, from California Health and Longevity Institute. Sauce can be made 1 day ahead, cover and chill – rewarm before serving.

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 in 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 (1 inch thick)
• 2 Maui or Vidalia onions, cut into 1/2 inch thick rounds
• Olive oil

Preparation

Step 1

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 – 5 minutes, stir in honey.
Relish: Mix all ingredients in large bowl, season with salt and pepper.
Steak: brush both pieces with onion slices and oil. Grill steaks to desired doneness, broil onions until charred. Thinly slice steak, separate onion rings. Spoon relish into 6 bowls, divide steak and onions among plates.