Dinner Meat Dishes Beef Main Course Beef Steak Recipes Grilled Steaks with Sweet-Spicy Hoisin Sauce 5.0 (1,841) 2 Reviews 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 Wolfgang Puck Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that encompasses high-profile restaurants like Spago; an eponymous line of cookware, coffee, wine, and cookbooks; and event catering. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Save Rate PRINT Share Close Photo: Maura McEvoy Active Time: 35 mins Total Time: 50 mins Yield: 6 Cook Mode (Keep screen awake) 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. Originally appeared: August 2007 Rate It Print