- Two 1-pound rib-eye steaks
- 1/2 cup hoisin
- 1/4 cup tamari
- 1/4 cup mirin, or dry sherry
- 1/4 cup green onions
- 2 tablespoons minced fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced Hawaiian peppers, or chili paste
- 1 tablespoon light brown sugar
- 2 Maui onions, peeled and cut into thick slices about 1/4- to 1/2-inch , slices kept together not separated
- 2 tablespoons Emerilís Original Essence
- 1 tablespoon crushed Sichuan peppercorns
- In a bowl, whisk together all of the ingredients, except the onions and Essence.
- Place the steaks in a large zip-lock bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
- Preheat a grill.
- Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by one-third in volume, about 5 minutes, stirring occasionally. Remove from the heat.
- Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
- Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
- Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.
Emeril's Paniolo (hawaiian Cowboy) Steak
"dressed" American Wagyu Flat Iron Steak
Southwest Cowboy Steak With Skillet Corn Sauce And Tortillas
Hawaiian Style Poke
Emeril's Grilled Cowboy Steak With Roasted Garlic Mashed Potatoes, Fried Oysters And A Drizzle Of Homemade Worcestershire Sauce
"pasta Onna" (pasta Primavera)
Haupia With Pineapple