2 steaks (New York, Sirloin, Ribeye) 5 to 6 oz and 1/2 inch thick
Kosher salt
Ground black pepper
1/2 Tb rice vinegar
1.5 Tb Hoisin sauce
1 Tb EVOO
Instructions
Pound steaks with mallet on both sides to tenderize.
Season with salt and pepper.
Combine hoisin and vinegar in a bowl. Brush steaks
with the mixture and let sit for at least 20 minutes
and up to 1 hour.
Heat EVOO in large skillet over medium high heat
until shimmering. Add steaks and cook. Do not flip
for five minutes to caramelize edges. Flip, cook
until medium rare. Take off skillet. Let rest and
serve.
Originally Submitted
7/24/2014
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