Rating: 5 stars
1842 Ratings
  • 5 star values: 1842
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. More Steak Recipes

Wolfgang Puck
Wolfgang Puck
August 2007

Gallery

Credit: Maura McEvoy

Recipe Summary test

active:
35 mins
total:
50 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Advertisement