Tempt My Tummy Tuesday… Broiled Tenderloin Steaks with Ginger-Hoisin Glaze

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

Ingredients:

• 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

1. Preheat broiler on high.
2. Combine hoisin sauce, ginger, honey, and chili garlic sauce in small bowl; stir with a whisk.
3. 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

1. Preheat oven 450.
2. Place asparagus in roasting pan; drizzle with oil.  Sprinkle evenly with salt and pepper.  Bake at 450 for 8 minutes or until crisp-tender.
3. 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