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Grilled Steaks with Sweet-Spicy Hoisin Sauce

Wolfgang Puck became adept at preparing accessible Asian-flavored dishes at his restaurant, Chinois on Main, which he opened in Santa Monica, California, in 1983. His sweet-and-savory Asian-inspired sauce, which is flavored with hoisin, ginger and soy sauce, is delicious with the tender grilled beef.


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  • Active:
  • Total Time:
  • Servings: 6

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  • 1/4 cup vegetable oil, plus more for rubbing
  • 4 medium shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1/3 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Six 1/2-pound strip steaks
  • 2 large sweet onions, sliced crosswise 1/2 inch thick
  • Salt and freshly ground black pepper


How to make this recipe

  1. Light a grill. In a medium saucepan, heat the 1/4 cup of oil. Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes. Stir in the honey. Remove from the heat and stir in the butter until blended; keep warm.
  2. Generously rub the steaks and onions with oil and season with salt and pepper. Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare. Transfer the steaks to a carving board and let rest for 5 minutes. Grill the onions for 4 minutes per side, or until charred. Transfer the onions to a platter.
  3. Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.

Suggested Pairing

Wolfgang Puck's sweet-savory sauce makes these steaks a better match for a fruity red like a Zinfandel than a more structured Cabernet (most people's go-to wine for grilled steak). Sonoma's Russian River Valley produces terrific Zinfandels.

Contributed By Photo Maura McEvoy Published August 2007

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