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. More Steak Recipes
The molded rice cakes can be refrigerated overnight. Unmold, then bring to room temperature and fry.
Although Napa Valley is California's premier Cabernet region, Sonoma's Alexander Valley runs a close second, producing Cabernets typically marked by distinct black cherry fruit—ideal with this juicy steak.