Thank goodness there was just enough break in the rain the other night to allow us to grill these amazing steaks and a few pineapple slices! The rain and thunder started back up shortly after everything hit the table...but then it's just romantic!
I bought these Publix Greenwise brand strip steaks and was so excited to find this recipe. I made the full amount of marinade even though I was only making 2 steaks and the result was delicious! Don't skip the cilantro sauce! It was excellent drizzled over the steaks and also on top of brown rice!
(Adapted from Gourmet, June 2001)
3/4 cup plus 3 tablespoons low sodium soy sauce
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
2 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each
3/4 cup chopped fresh cilantro
1/3 cup vegetable oil
Juice from 1 lime
1 minced, seeded fresh habanero
1. Stir together 3/4 cup soy sauce, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 9- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
2. 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.
3. Grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare over medium to medium-high heat. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
4. Serve remaining sauce on the side over brown rice.