Wednesday, July 2, 2008

Grilled Steak with Spicy Cilantro Sauce

One thing you can count on in Florida in the summer is the heat (my gosh, the heat) and afternoon rain storms. I LOVE thunderstorms...but only when I can enjoy them from the comfort of my home! Lately, though, we've been stuck in an irritating pattern of steady rain from 5pm to 8pm. This is not good for a) my plans to use the grill for dinner...and b) my 7 month old puppy...which brings us to c) my sanity.

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.

1 comment:

Heather said...

Um... when are you inviting us over for dinner? Looks delish.