Broiled Tenderloin Steaks with Ginger Hoisin Glaze

The people have spoken and they have spoken steak! My favorite time of year is summer because I basically grill every day. Sadly at our new place we cannot have a BBQ. If you think that is enough to stop me from eating red meat every day then you do not know me. Where there is a steak there is a way.

This recipe uses a broiler, which is basically an upside down grill. Ever wonder what the broiler knob does on your oven? You are about to find out! One thing this recipe calls for that I didn’t have was a broiler pan. If you have one you are in good shape. If you are like me and don’t have one, you are going to have to get a little MacGyver. A broiler pan basically has 2 parts: The pan and the broiler insert-thingy. The insert-thingy has holes or slots which allows heat to come up from the bottom. You can use several common kitchen items. Since the broiler gets really hot (over 500 degrees), you need things that can withstand the heat. I used a cast iron skillet. You can use a pizza stone or cookie sheets. Just be careful not to ruin anything. The next thing you need is something to allow some heat to get underneath. I crumpled up some foil, but you could also use a cooling rack.

This recipe goes really quick, which is nice, but you have to keep an eye on things. The other nice thing is you don’t have to marinate it. This turned out to be a lot easier than I thought and turned out really good! I would say once I started working on the steak it took me only 15 minutes! The hoisin sauce and chili paste I found in the Asian section in the grocery store. If you like spicy things I would add more chili paste, but the amount the recipe calls for didn’t make it spicy at all. I can’t emphasize how easy this was. I mixed a few ingredients and flipped the steak a few times every two minutes. This would make for a really easy weekday meal in a hurry! So give it a try, you voted for it! 

PS - Holli took some pictures of the finished product and something happened to the files :( They looed really nice too.

** edit** I found the pictures! The one at the top is one Holli took.

Broiled Tenderloin Steaks with Ginger Hoisin Glaze

Featured on Cooking Light 

Ingredients

• 1 1/2 tablespoons hoisin sauce
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons lower-sodium soy sauce
• 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) or crushed red pepper
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray
• 1/8 teaspoon salt

Preparation

• 1. Preheat broiler to high.
• 2. Combine hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce in a 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 for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness.