Grilled Hoisin-Soy Steaks With Shiitake And Bok Choy

Meat and veg all in one recipe -and all from the grill.

4 1/2 tablespoons mirin
1 1/2 teaspoons Chinese five-spice powder, or 4 whole star anise,
ground
3 tablespoons hoisin sauce
3 tablespoons toasted sesame seeds
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil (such as Asian)
2 10- to 12-ounce rib-eye steaks
4 large shiitake mushrooms, stemmed
2 baby bok choy, quartered lengthwise

Prepare barbecue (medium-high heat). Mix mirin, Chinese five-spice
powder, hoisin sauce, toasted sesame seeds, vinegar, soy sauce, and
sesame oil in small saucepan; bring to boil. Cool. Place steaks,
mushrooms, and bok choy on baking sheet. Pour half of sauce over; turn
to coat. Reserve remaining sauce in same saucepan. Sprinkle steaks
evenly with salt and pepper.
Grill steaks, mushrooms, and bok choy until meat is medium-rare and
vegetables are partially charred, turning occasionally, about 10
minutes for steaks, 8 minutes for mushrooms, and 5 minutes for bok
choy. Slice steaks; divide between 2 plates with mushrooms and bok
choy. Bring remaining sauce to simmer; drizzle sauce over steak slices,
mushrooms, and bok choy and serve.

Market tip: If you can't find some of the ingredients for the steaks at
the grocery store, look for them at Asian markets. Star anise is a
brown star-shaped seed pod native to China; it is often an ingredient
in Chinese five-spice powder.

Makes 2 servings.


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