Grilled Korean-Style Steaks with Spicy Cilantro Sauce

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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 pound 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)
Directions

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.


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