![Grilled Steaks with Sweet-Spicy Hoisin Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/dOUwBcnxNXwP_muatSN8hhK0zRM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200708-r-xl-grilled-steaks-with-sweet-spicy-hoisin-sauce-2000-cf75073b7f2048eebbc5c79240bd825a.jpg)
Ingredients
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1/4 cup vegetable oil, plus more for rubbing
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4 medium shallots, thinly sliced
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4 garlic cloves, minced
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1 tablespoon finely grated ginger
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1/2 teaspoon crushed red pepper
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1/3 cup chopped cilantro
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1/3 cup hoisin sauce
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3 tablespoons soy sauce
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1/2 cup chicken stock
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3 tablespoons honey
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3 tablespoons unsalted butter
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Six 1/2-pound strip steaks
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2 large sweet onions, sliced crosswise 1/2 inch thick
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Salt and freshly ground black pepper
Directions
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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.
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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.
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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.