Broiled Tenderloin Steaks with Ginger-Hoisin Glaze
Lean beef tenderloin is a good candidate for broiling because it won't render much fat that could smoke or flare under the broiler.
Recipe by Cooking Light March 2011
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03/20/2013
I wasn't sure what to expect, but was very satisfied. The sauce was delicious and would go well on other types of meat as well. Easy to make.
10/14/2011
We love this recipe!!! It was better than if we had gone to a real habachi place.
04/08/2011
So darn GOOD! Simple, fast and tasty . . . will surely make again.
03/15/2011
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.
02/21/2011
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!
02/21/2011
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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