Add Some Asian Flavor to Your BBQ: Ten-Spice Steak and Golden Beet Hash

 

We're getting closer and closer to grilling season with the weather getting consistently nicer. Plus, we're just about ready for our move to Brooklyn where we'll finally be able to grill again! Sometimes it's nice and easy to just pop a steak on the grill and throw some A1 sauce on top. But if you want to have a really gourmet experience, this ten-spice steak with soy-ginger barbeque sauce is an easy yet exotically delicious way to do it. The golden beet hash on the side is a great early summer side dish when the beets are at their peak. It's a simple enough dish to make if you can get past all the chopping, but it is twenty times more exciting than the normal side of potatoes, and healthier as well!

This is modified from the strip steak recipe out of the Dinosaur Bar-B-Que cookbook, and gives a big bold infusion of Asian flavor into the barbeque paradigm. And the best thing is, since you're using a spice rub, there's no need to prep hours ahead! Read on to learn how to amp up your next grilling night!

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Making the Steak
What You'll Need
1 hanger steak, trimmed

For the Rub
1 tablespoon Chinese five-spice powder
1 tablespoon cajun seasoning (cumin, garlic powder, cayenne, chili, and salt)
2 tablespoons soy sauce
2 tablespoons olive oil

For the Sauce
1 tbsp peanut oil
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
Dash of salt and pepper
1/4 cup bbq sauce
2 tbsp soy sauce
Dash of Sriracha chili sauce
1/4 tsp sesame oil
Juice from one slice of a lemon
sliced scallion for garnish

To prepare the steak, take out all of the rub ingredients, and mix the seasonings together until everything is nicely incorporated. Then add in the soy sauce and oil and mix it together. It will form a black paste, and should be fairly thick. Rub this evenly into the steak, and then let the steak rest out for about 30 minutes to come to room temperature.

While the steak is coming to room temperature, make the sauce. In a small saucepan, heat up the peanut oil and then throw in all of the garlic and ginger, as well as a touch of salt and pepper. Cook for a couple of minutes until the garlic and ginger are fragrant but not quite golden. Then add in all the remaining ingredients, and stir together to blend. Bring to a boil and then reduce to a simmer. Keep warm.

Cook the steak on the grill or grill pan to the desired level of doneness - for the hanger steak to get the medium it took us 4 minutes per side on the grill pan plus 8 minutes in the oven. Let the steak rest for a good 15 minutes after you cook it, then slice it into nice medallions. Pour the sauce over top and sprinkle the scallions on top.

For the Golden Beet Hash
What You'll Need
3 golden beets
1 to 2 russet potatoes
4 sprigs thyme
2 tbsp olive oil
salt and pepper

Pre-heat the oven to 400 degrees

Peel the beets and potatoes and chop them up into small quarter inch sized dices. This can take some time, so be patient. Remove the thyme leaves from the stems and coarsely chop. In a non-stick pan heat up the olive oil over medium heat. Add the diced beets and potatoes to the pan and sauté, coating with oil. Add in a touch of salt and pepper as well as the thyme, and cook for about 10 - 12 minutes until the potatoes and beets are nice and soft.

Remove the beets and potatoes from the heat and add to a baking dish. Place the baking dish in the oven and cook for 10 - 15 minutes, until the beets and potatoes are soft and almost crispy. Remove from heat.









Serve on the side of the hanger steak. We used a measuring cup to get the golden beet hash to hold its shape!

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