Make steaks memorable this Fourth of July

U.S. Department of Agriculture Prime is a superior cut, but steaks labeled Choice also grill up nicely.
U.S. Department of Agriculture Prime is a superior cut, but steaks labeled Choice also grill up nicely.

The Fourth of July is, to me, the biggest grilling day of the year. At no other time, I imagine, do more people gather around the barbecue to enjoy their favorite open-air foods, whether burgers or hot dogs, chicken or steaks, slow-smoked ribs or other barbecued meats, lean seafood or beautifully charred vegetables.

And with the holiday falling on a Saturday, allowing even more time to prep for the big meal, the grilling promises to be only more spectacular than usual.

Yet, when I’m asked what I suggest to help make outdoor cooking extra special, my best piece of advice is to avoid complicating things because the most memorable part of any meal is ultimately the time you spend enjoying it with your family and friends. That is what a good July Fourth celebration should be about.

So I’d like to share a recipe that concentrates on simple ways to take a basic, grilled main course and amplify the pleasures it delivers.

It starts with good meat. For this recipe, I specify strip steaks, a wonderful cut from the short loin that combines tenderness with a touch of chewiness, and robust flavor with leanness. I like U.S. Department of Agriculture Prime meat for the best quality, but those labeled Choice will also give good results.

You could also use another cut of steak you prefer. Or, for that matter, you could even substitute good burgers, pork chops, pieces of chicken or fish fillets. The real point of this recipe is not the main protein itself but how you serve it.

In this case, I start by preparing a great sauce for the steaks. In the spirit of the all-American melting pot, the sauce starts with bottled Chinese hoisin sauce, which you can find in the Asian foods section of any well-stocked supermarket. Then I spice it up with shallots, garlic, ginger, cilantro and other seasonings, simmering the mixture briefly before I actually cook the steaks.

The other key to making the steaks memorable is to grill some vegetables alongside them. One of my favorite

selections for cooking over an open fire is sweet onions, because the intense heat caramelizes their natural sugars. The charred onion slices, at once both tender and crisp, make a delightful complement to every bite of the hearty beef, and the sweet-and-spicy sauce ties it all together perfectly.

In the end, you’ll have spent barely any more time prepping and cooking than you would have if you’d just cooked plain steaks. But you’ll leave your outdoor table feeling so much more satisfied, and all the more ready to sit back, gaze up at the sky and enjoy the fireworks show.

GRILLED STEAKS WITH SWEET ONIONS AND SPICY-SWEET HOISIN SAUCE

Serves 6

SPICY-SWEET HOISIN SAUCE:

1/4 cup vegetable oil, plus extra for brushing steaks and onions

4 medium shallots, thinly sliced

4 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1/2 teaspoon crushed red-pepper flakes

1/3 cup chopped fresh cilantro

1/3 cup bottled hoisin sauce

3 tablespoons soy sauce

1/2 cup chicken broth

3 tablespoons honey

3 tablespoons unsalted butter

GRILLED STEAKS WITH SWEET ONIONS:

6 strip steaks, about 1/2 pound each

2 large sweet onions, such as Vidalias, Walla Wallas or Texas Sweets, cut crosswise into slices 1/2 inch thick

Kosher salt

Freshly ground black pepper

Directions:

Preheat an outdoor grill.

Meanwhile, make the hoisin sauce. In a medium saucepan, heat the 1/4 cup oil over medium heat. Add the shallots, garlic, ginger, red-pepper flakes and cilantro, and cook, stirring occasionally until softened and very fragrant for about 7 minutes. Add the hoisin, soy sauce and chicken broth, raise the heat to medium-high, and boil until thickened, stirring occasionally for about 5 minutes. Stir in the honey. Remove from the heat, and stir in the butter until blended. Turn off the heat, cover and keep warm.

Generously brush the steaks and onion slices on both sides with oil, and season with salt and pepper. Grill the steaks over high heat until nicely browned and medium-rare, about 4 minutes per side. Transfer the steaks to a carving board, cover with aluminum foil, and leave to rest for 5 minutes. Meanwhile, grill the onions until nicely charred, about 4 minutes per side. Transfer the onions to a platter.

With a sharp knife, cut the steaks crosswise, against the grain, into thick slices, arranging them on a platter with the onions. Serve immediately, passing the steak sauce on the side.

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