Do you ever crave a good juicy steak? I do. I admit it. I am a carnivore and I love a good steak. So, as I was flipping through the latest issue of Cooking Light magazine and discovered a recipe for broiled tenderloin steaks with ginger – hoisin glaze, I began to salivate. The glaze sounds wonderful. They also shared a tasty roasted asparagus recipe, as well. Won’t this make a wonderful meal? Enjoy.
Broiled Tenderloin Steaks with Ginger – Hoisin Glaze
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tsp grated peeled fresh ginger
- 1 1/2 tsp honey
- 1 1/2 tsp lower- sodium soy sauce
- 1/4 tsp chili garlic sauce or crushed red pepper
- 4 (4 oz) beef tenderloin steaks, trimmed (1 inch thick)
- cooking spray
- 1/8 tsp salt
- Preheat broiler on high.
- Combine hoisin sauce, ginger, honey, and chili garlic sauce in small bowl; stir with a whisk.
- Place the steaks on a foil-lined broiler pan coated with cooking spray; sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture, broil 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minute or until desired degree of doneness.
Roasted Asparagus with Browned Butter
- 1 pound asparagus spears, trimmed
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp fresh Meyer lemon juice (or any fresh lemon will do)
- 1 1/2 tsp chopped fresh thyme
- 1 tsp grated Meyer lemon rind
- Preheat oven 450.
- Place asparagus in roasting pan; drizzle with oil. Sprinkle evenly with salt and pepper. Bake at 450 for 8 minutes or until crisp-tender.
- Melt butter in small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in juice. Drizzle butter mixture over asparagus; toss well to coat. Sprinkle thyme and rind over asparagus.
What food are you craving today?
photo credit: istockphoto.com