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Course: Main
Ingredients Active time: 30 min Start to finish: 1 1/2 hr 3/4 cup plus 3 tablespoons soy sauce 1/4 cup medium-dry Sherry 3 tablespoons sugar 1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic 1 tablespoon plus 1/2 teaspoon Asian sesame oil 1 teaspoon dried hot red pepper flakes 6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each 3/4 cup chopped fresh cilantro (including roots and stems) 1/3 cup vegetable oil 1 tablespoon fresh lime juice 1/2 teaspoon minced seeded fresh habanero or serrano chile (optional) 1 (4-inch-long) fresh hot red chile, chopped (optional) Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour. Prepare grill for cooking. Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side. Makes 6 servings. Gourmet June 2001 Directions |