- 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
- 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.
- 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.
- Thickly slice the steaks and arrange on the platter. Serve with the steak sauce.
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.