Lean beef tenderloin is a good candidate for broiling because it won't render much fat that could smoke or flare under the broiler.
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)
1/8 teaspoon salt
How to Make It
Preheat broiler to high.
Combine hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce in a small bowl; stir with a whisk.
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.
We thought this was great - loved the sauce, but I think I'd love it more if we grilled the steaks, as opposed to broil. However, it does stand up to the Quick 'n Easy category - the night I made it, I waited until the last minute to start dinner and worried the steak would have to be marinated. There is definitely no need to do so. It came out tender and flavorful. I served them with steamed snow peas and brown rice.
This was excellent! The sauce/glaze would be good with chicken or fish. I'd love to use it with Chilean sea bass, if that weren't an endangered fish! I'll try it with salmon instead and I'm sure it will be delicious!
These turned out great! The glaze reminded me of the sauce served at hibachi grill restaurants. Of course, tenderloin steaks are a little expensive for every day, but I'd bet this easy-to-put-together glaze would be great on any cut of steak. I didn't alter the recipe, other than to broil them 4 minutes instead of 2 on the last round - we like our steaks closer to medium.
I served these with baked sweet potatoes and green beans.
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