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


Send feedback