LibreRecipes

Grilled Rib-Eye Steaks with Black Bean Sauce

Info

Rating

Calories

594.0

Protein

12.0

Sodium

55.0

Fat

59.0

Description

Indigo's chef and owner is Glenn Chu, who was born in Hawaii and learned to cook from his Chinese grandmother — and by watching Julia Child on television. The result: Eurasian cuisine, which Chu showcases in selections as eclectic as goat cheese wontons with four-fruit sauce, and grilled shrimp with Thai macadamia-nut pesto. The romantic dining room has a tropical-island motif, with ceiling fans, bamboo, and bird-of-paradise.

Ingredients

1 tablespoon all purpose flour

1 tablespoon butter, room temperature

1/2 cup dry white wine

1 shallot, minced

1 cup whipping cream

1/4 cup Asian fermented black beans,* minced (about 1 ounce)

1/2 cup (1 stick) chilled unsalted butter, cut into 4 pieces

1 tablespoon fresh lemon juice

6 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)

2 tablespoons finely crushed Szechuan peppercorns ** or 1 tablespoon coarsely cracked black pepper

Directions

Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
*Available at Asian markets, specialty foods stores and some supermarkets.
**Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.

Grilled Rib-Eye Steaks with Black Bean Sauce

Info

Description

Ingredients

Directions

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