There's no time like the present to toss some steaks on the grill. Thankfully, chef Wolfgang Puck is here to the rescue. In this recipe, New York strip steaks are grilled to perfection and served with a bright, Asian-inspired cilantro-shallot sauce. When it comes to the meat, he uses steaks from Snake River Farms at his NYC restaurant CUT by Wolfgang Puck, but any supplier while do. (You can even substitute beef tenderloin if you prefer.)
Go ahead and heat up the grill so you can enjoy this dish at home.
Grilled New York Steak with Cilantro-Shallot Sauce
Courtesy of Chef Wolfgang PuckServes 6
Ingredients
8 tablespoons peanut oil, divided
4 shallots, thinly sliced
4 garlic cloves, minced
1/3 cup chopped fresh cilantro, plus 12 whole sprigs
2 tablespoons grated fresh ginger
1 teaspoon red pepper flakes, (or more, if you like it spicy)
1/2 cup chicken stock
1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons honey
3 tablespoons unsalted butter
Six 8-ounce boneless New York strip steaks (or beef tenderloin)
Kosher salt and freshly ground black pepper
Method
1. Coat a large sauté pan with 4 tablespoons peanut oil and place over medium heat. When the oil starts to smoke, add the shallots, garlic, chopped cilantro, ginger and red pepper flakes and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in the stock, hoisin and soy sauce and boil until the sauce reduces and thickens slightly, about 5 minutes more. Stir in the honey and butter; reduce the heat to very low to keep warm.
2. Preheat an outdoor or tabletop grill. Season both sides of the beef generously with salt and pepper—you should see the seasoning on the meat. Rub the meat with the remaining 4 tablespoons peanut oil. When the grill is hot, place the steaks on the grill and cook, turning with tongs, to your desired level of doneness, 3 to 5 minutes on each side for medium-rare. Transfer the steaks to a cutting board and let rest in a warm place for 5 minutes to allow the juices to settle.
3. Using a sharp knife, cut the beef on the bias into ¼-inch-thick slices and shingle on individual serving plates. Spoon the warm sauce over the meat and garnish with the cilantro sprigs.
Photo by Antonio Diaz.
