Emeril's "Paniolo" (Hawaiian Cowboy) Steak

Total Time:
44 min
12 min
12 min
20 min

2 hungry-cowboy servings, or 4 small servings.

  • 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 chile paste
  • 2 (1-pound) rib-eye steaks
  • 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 Emeril's Original Essence, recipe follows
  • 1 tablespoon crushed Szechwan peppercorns
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.

  • Place the steaks in a large sealable 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 1/3 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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