Grilled, Korean-Style Steaks With Spicy Cilantro Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Gourmet | June 2001 As written, the soy sauce gets a bit overpowering of the other flavors. Suggest using half as much and some chicken broth. Ingredients:
3/4 cup soy sauce |
3 tablespoons soy sauce |
1/4 cup medium-dry sherry |
3 tablespoons sugar |
1 1/2 tablespoons minced garlic |
1 1/2 teaspoons minced garlic |
1 tablespoon sesame oil |
1/2 teaspoon sesame oil |
1 teaspoon hot red pepper flakes |
4 1/2 lbs boneless beef top loin strip steaks, 1-inch-thick |
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 habaneros (optional) or 1/2 teaspoon minced seeded fresh serrano chili (optional) |
1 fresh hot red chili pepper, chopped (optional, 4-inch-long) |
Directions:
1. 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.
2. Prepare grill for cooking.
3. 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.
4. 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.
5. Serve remaining sauce on the side.
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