Ingredients
1
1/2 tsp Chinese five-spice powder, or 4 whole star anise, ground
3
tbsp toasted sesame seeds
3
tbsp unseasoned rice vinegar
1
1/2 tbsp toasted sesame oil (such as Asian)
2
10- to 12-ounce rib-eye steaks
4
large shiitake mushrooms, stemmed
2
baby bok choy, quartered lengthwise
Directions
1.
Prepare barbecue (medium-high heat). Mix mirin, Chinese five-spice powder, hoisin sauce, toasted sesame seeds, vinegar, soy sauce, and sesame oil in small saucepan; bring to boil. Cool. Place steaks, mushrooms, and bok choy on baking sheet. Pour half of sauce over; turn to coat. Reserve remaining sauce in same saucepan. Sprinkle steaks evenly with salt and pepper.
2.
Grill steaks, mushrooms, and bok choy until meat is medium-rare and vegetables are partially charred, turning occasionally, about 10 minutes for steaks, 8 minutes for mushrooms, and 5 minutes for bok choy. Slice steaks; divide between 2 plates with mushrooms and bok choy. Bring remaining sauce to simmer; drizzle sauce over steak slices, mushrooms, and bok choy and serve.
3.
Market tip: If you can\'t find some of the ingredients for the steaks at the grocery store, look for them at Asian markets. Star anise is a brown star-shaped seed pod native to China; it is often an ingredient in Chinese five-spice powder.
New-York Restaurants
