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Emeril's "Paniolo" - Hawaiian Cowboy Steak

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    VitaminsA
    MineralsCalcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Two 1-pound rib-eye steaks

    2. 1/2 cup hoisin

    3. 1/4 cup tamari

    4. 1/4 cup mirin, or dry sherry

    5. 1/4 cup green onions

    6. 2 tablespoons minced fresh ginger

    7. 1 tablespoon sesame oil

    8. 1 tablespoon minced garlic

    9. 1 tablespoon minced Hawaiian peppers, or chili paste

    10. 1 tablespoon light brown sugar

    11. 2 Maui onions, peeled and cut into thick slices about 1/4- to 1/2-inch , slices kept together not separated

    12. 2 tablespoons Emerilís Original Essence

    13. 1 tablespoon crushed Sichuan peppercorns

    Instructions Jump to Ingredients ↑

    1. In a bowl, whisk together all of the ingredients, except the onions and Essence.

    2. Place the steaks in a large zip-lock bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.

    3. Preheat a grill.

    4. Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by one-third in volume, about 5 minutes, stirring occasionally. Remove from the heat.

    5. Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.

    6. Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.

    7. Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

    8. Yield : Serves 2 hungry cowboys, or 4 regular folks

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