A steakhouse take on Thai beef with sweet red peppers; serve with steamed Jasmine rice. Bon Appetit Magazine, November 2008 edition.
- 2 tablespoons Thai sweet chili sauce (Kikkoman is what we used)
- 1 1⁄2 tablespoons soy sauce (Kikkoman is what we used)
- 2 teaspoons balsamic vinegar
- 2 teaspoons grated peeled fresh ginger
- 2 (10 -12 ounce) New York strip steaks
- 1 1⁄2 tablespoons vegetable oil, divided
- 1 medium onion, halved, sliced
- 2 medium red bell peppers, cut into 1/2-inch strips
- 4 green onions, chopped
- 1⁄2 cup chopped fresh cilantro
- Preheat oven to 375°F
- Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag.
- Add steaks and turn to coat.
- Let marinate at room temperature 15 minutes, turning occasionally.
- Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.
- Scrape most of marinade off steaks and back into bowl.
- Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.
- Turn steaks over and transfer skillet to oven.
- Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.
- Transfer steaks to cutting board; let rest 10 minutes.
- Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.
- Add onion and bell peppers; sauté until crisp-tender, about 3 minutes.
- Add green onions and all remaining marinade from steaks.
- Bring to boil.
- Stir in cilantro.
- Cut steaks crosswise in half.
- Divide steaks among 4 plates.
- Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice.