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Seared NY Strip With Hoisin Jus

by , Chef , Departure Restaurant + Lounge, Portland, Ore.

Seared NY Strip With Hoisin Jus

Serves 4

    • For The Hoisin Jus:
    • 1 cup hoisin sauce
    • 1 cup fresh lime juice
    • 1 cup sugar
    • 1 cup soy sauce
    • 1 tablespoon corn starch, mixed with 3 tablespoons water

    In a small, non-reactive pot, combine all ingredients cold and whisk well. Gently heat to a simmer, whisking often. Simmer until thickened to sauce consistency.

      • For The Vegetables:
      • 1 pound shitake mushrooms, stemmed and halved
      • 1 bunch scallions, cut into 1-inch pieces, whites and greens separated
      • 3 cloves garlic, sliced
      • 1 medium knob ginger, peeled and julienned
      • 1 small red jalapeño, sliced
      • Olive oil

      In a large, hot pan, heat oil and sear mushrooms until golden. Season with salt and a pinch of pepper. Add scallion whites and a pinch of salt. Add garlic and ginger and sauté until fragrant and golden. Add scallion greens and cook on high heat until bright green and a bit charred. Add jalapeño, toss in pan and set aside.

        • For The Steak:
        • 4 (8-ounce) Certified Piedmontese New York strip steaks
        • Drizzle of grape seed oil
        • Salt and pepper
        • Cilantro, for garnish

        In a large pan, heat oil. Season steaks generously with salt and pepper. Sear for 1 minute on each side. Finish in a 350°F degree oven for 2 minutes or until internal temperature reaches desired doneness. Remove the steaks from the pan and let rest 6 minutes. To plate, slice steak and glaze lightly with Hoisin Jus. Top with shitake mixture, garnish with cilantro. Enjoy.

        Pairing: Lagunitas India Pale Ale, or Domaine Drouhin Burgundy

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