Grilled Grass-Fed Beef with Spicy Hoisin Sauce and Cucumber Relish - Recipe
It's time to fire up the grill! Our version of a Grilled Grass-Fed Beef with Spicy Hoisin Sauce and Cucumber Relish isn't all about the meat; you'll get a serving of lots of other good-for-you health boosters such as cilantro, shallots, garlic and olive oil.
2 Tbsp. olive oil, divided
4 medium shallots, thinly sliced
1 Tbsp. garlic, minced
1 Tbsp. ginger, finely grated
1/2 tsp. crushed red pepper
1/3 cup cilantro, chopped
1/4 cup Hoisin sauce
3 Tbsp. light soy sauce
1/2 cup chicken broth, organic, reduced sodium, fat-free
2 Tbsp. honey
2 lb. strip steak
2 large sweet onions, sliced crosswise
- In saucepan, heat 1 Tbsp. olive oil over medium heat. Add shallots, garlic, ginger,
crushed red pepper, and cilantro. Cook until softened, about 5 minutes.
- Add Hoisin sauce, light soy sauce, and chicken broth. Turn heat to high and boil for
5 minutes until thickened. Add honey and remove from heat.
- Preheat grill to medium-high heat. Brush steak and onions with remaining 1 Tbsp.
olive oil; season with salt and pepper. Grill steak for 4-5 minutes on one side. Flip
steak, brush with Hoisin mixture, and grill 4-5 minutes on other side. Remove from
heat and let rest 10 minutes before carving.
- Meanwhile, grill onions for 4 minutes on each side. Remove from heat.
- Thinly slice steak against the grain. Arrange steak on platter; top with grilled onions.
Serve remaining Hoisin mixture on the side.
Ingredients: CUCUMBER RELISH
2 English or hothouse cucumbers, diced 1/4-inch thick
1/4 cup seasoned rice wine vinegar
1 tsp. ginger, chopped
1 Tbsp. sesame seeds, toasted
- Toast sesame seeds in small, dry sauté pan over medium heat 2-3 minutes.
- Combine all relish ingredients and serve alongside beef.
Serves: 6, 4-5 oz. per person
Calories per serving: 265 calories
Calorie equivalent: 4-5 oz. protein, 1 vegetable, 1 fat
|Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.