Char Broiled Steak with Hoisin Peanut Sauce

So I have been somewhat slacking in the culinary department, but I made this on Saturday. I started it in the broiler. But being that I've never EVER broiled anything, I think it was too close and so kinda burnt the sauce. Smoke filling to apart, I decided to move it to the grill. Which is where I feel much more comfortable. My dad grills everything. We used to joke when I was a kit that if you could grill spaghetti, he would. So my natural instinct is toward the grill.

Char Broiled Steak with Hoisin Peanut Sauce
Servings 4

• 1/2 c hoisin sauce
• 1/4 cup creamy peanut butter
• 2 T Rice vinegar
• 1 lb Beef sirloin, sliced 1/2 in thick (I used flank steak and didn't slice it, but cooked the entire steak then cut it)
• 1/4 cup chopped roasted peanuts

In a small bowl, stir together hoisin, peanut butter and vinegar until smooth. Reserve 1/3 cup for dipping sauce.

Heat broiler. Thread steak onto 4 metal skewers; place on foil lined baking sheet. Brush with half of the remaining hoisin mixture. Broil for 4-6 inches from heat; 5-7 minutes for medium rare. Turn once and brush with sauce.

Serve with sprinkled peanuts.

Roasted Tomato Garlic Sauce

It's been a few days / weeks since I've posted a new recipe. But alas, I have started cooking again. See, I've been under the weather for a week and just haven't felt up to it. I still can't really taste anything, but whatever. Blueberry assured me this recipe was YUMMY!

Its a Cooking Light recipe, so it's good for you too. That's always a plus.

Roasted Tomato Garlic Sauce
Recipe from Cooking Light

Serves 6

• 1 c chopped onion (I used a whole medium onion)
• 1 T Vegetable oil (I used EVOO - extra virgin olive oil)
• 25 cloves of garlic (The recipe has a note to not be concerned about so many cloves since you'll be roasting it and that makes garlic more mellow. I used about 20 cloves and could taste a nice garlic flavor. But remember, I can't taste anything.)
• 5 Large red tomatoes (about 3 lbs), each cut into 8 wedges
• 1/2 c water
• 1 T balsamic vinegar
• 1/2 tsp salt

Preheat oven to 450F

Combine onion, oil, garlic and tomatoes in a 13 X 9 in baking dish. Bake at 450 for 20 minutes. (I covered a cookie sheet with aluminum foil and used that instead. Quick and easy clean up)

Combine the tomato mixture, water, vinegar and salt in a large sauce pan; bring to a boil. Cook over high heat for 10 minutes. Place mixture in a blender or food processor, process until desired consistency.

Serving size: 1/2 cup
Yields 5 cups.