Seared Tri-Tip Steak with Asian Black-Bean Rice Cakes
Douglas Keane and his sous-chefs Drew Glassell and Rachel Sillcocks created this Asian-inspired steak dish during a backyard barbecue last summer. They used homemade hoisin sauce (dark soy sauce, black-bean paste, ginger, brown sugar, sesame oil, lime juice and a number of spices), but a high-quality store-bought Chinese brand like Lee Kum Kee is a good substitute. Keane opts for tri-tip steak (named for its triangular shape and cut from the bottom sirloin) because it is inexpensive and flavorful; plus it stays tender when cooked with high heat. It is available at butcher shops and many supermarkets.