You know you love summer. You know you love steak but… perhaps you’re growing tired of the same old thing? Well I have THE perfect remedy for you. Feast your eyes on the photo above. Imagine Asian and tropical influences and fresh fruit of summer.
Now imagine creating all this in just over an hour. Do I have you hooked yet?
I will say that Hoisin Sauce (aka Chinese barbecue sauce ) is one of the most handy condiments around. I’ve used it in stir fries, as a glaze and it turns out, it makes a perfect marinade. You can marinate your steak for as little as one hour or up to about 8 hours. Overnight is ok, but not necessary with filets.
Now on to the second part of this dish: the summery, nectarine salsa. Hey now!
I tweaked the original recipe a bit, omitting habanero peppers (deal killer for the kiddos) and adding fresh cilantro. Which, in my humble opinion, completes it. Now just grill the steaks:
Oh wow…just looking at this makes me want this dish all over again! Anyway…grill the steaks, serve with the salsa and just soak in all the deliciousness. If you’d like, throw a few tortilla chips into the mix too. They’ll go great with the salsa as well. In fact, this salsa is just as beautiful on its own as an appetizer, or served with grilled chicken, grilled shrimp, etc. Just all sorts of healthy too.
Well my work here is done. Go forth and grill, eat and enjoy.
Hoisin Marinated Steak with Summer Nectarine Salsa
For the marinade:
- 1 scallion
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons soy sauce
- 2 teaspoons mined or grated peeled fresh ginger
- 1 teaspoon Worcestershire sauce
- four 1 1/4-inch-thick filet mignons (tenderloin steaks)
- 1 large firm-ripe nectarine
- 1/2 green bell pepper
- 2 medium tomatoes
- 4 scallions
- 2 garlic cloves
- 1 small fresh Serrano or jalapeno chile
- About ¼ cup chopped fresh cilantro (loosely packed)
- 2 tablespoons fresh lime juice
- Salt and pepper
Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature at least one hour or in the refrigerator up to 8 hours.
To make the salsa, finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Discard seeds from the chile and finely chop. In a bowl stir together all salsa ingredients and season with salt and pepper.
Prepare grill for medium-high indirect grilling.
Remove steaks from marinade, discarding it, and grill steaks about 4 minutes on first side then turn and continue grilling on cooler part of grill until desired doneness (about 5 more minutes for medium rare) Transfer steaks with tongs to a platter and let stand 5 minutes.
Serve steaks with salsa and tortilla chips
Recipe adapted from Gourmet, April 1999