1 1/4 lbsboneless beef top sirloin steaks, well trimmed, cut 1 inch thick
Marinade:
3tablespoonssoy sauce
2teaspoonsolive oil
1/2 teaspoonchili oil
2tablespoons garlic powder or 2tablespoonsfresh garlic, crushed
3/4 teaspoonpepper
1/3 cilantro, finely chopped
Sauce:
1tablespoonfresh lime juice
1tablespoonsoy sauce
1/2 teaspoonbrown sugar, packed
1/4 teaspoonpepper
Garnishes:
to tastelime slice
to tastefresh cilantro leaves
Directions
In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil;whisk until blended.
In second small bowl, combine garlic powder and 3/4teaspoon pepper.
Place beef steak in large shallow dish.
Pour 1/2 of soy saucemixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and1/2 of chopped cilantro.
Rub mixture firmly into beef.
Turn steak over andrepeat on second side. Cover and marinate in refrigerator 20 minutes.
Placesteak on grid over medium, ash-covered coals.
Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, insmall saucepan, combine sauce ingredients.
Place on grid near edge of grill toheat until hot. Carve steak crosswise into thin slices; arrange on heatedplatter.
Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
Serve immediately.
Tip: To broil, place steak on rack in broiler pan so surface ofmeat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.
Reviews
“The flavor of these steaks is amazing!We grilled them, and I thought the sauce was just right. I will definitely save this in favorites cookbook.Thanks for posting a real treat.”
“I can’t believe this recipe hasn’t been rated, it is truly delicious. I doubled the marinade recipe to make sure I had enough for two large steaks. Since I doubled it I used 2 Tbs of fresh garlic and 2 Tbs of garlic powder. I also used 2 Tbs of dried cilantro since my fresh was no longer fresh. It smelled wonderful. The sauce needed a little adjusting. I tripled the sauce recipe and it was horrible at first taste. But I understood the flavor the chef was aiming for and I began adding more and more brown sugar. I suggest adding brown sugar until the sauce tastes good to you. At some point it will, the flavors will just click. (I would say how much I added, but I lost track with adding and tasting). This is a five star recipe though; my picky husband raved, and I loved it as well. I chilled the sauce and served it with hot, out of the broiler, steaks. A must try!”
