Recipes Grilled Steaks with Sweet-Spicy Hoisin Sauce 5.0 (1,840) 1 Review 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 By Wolfgang Puck Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Maura McEvoy Active Time: 35 mins Total Time: 50 mins Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print