GRILLED STRIP STEAKS WITH KOREAN BARBECUE MARINADE AND SPICY CILANTRO SAUCE (for four)

¼ cup plus 3 tablespoons soy sauce

¼ cup Shaoxing rice wine or medium-dry sherry

3 tablespoons sugar

1-1/2 tablespoons plus 1-1/2 teaspoons minced garlic

1 tablespoon plus ½ teaspoon Asian sesame oil

1 teaspoon dried hot red pepper flakes

four 1 inch thick boneless beef top loin (strip, or shell) steaks, about ¾ pound each

spicy cilantro sauce to accompany

1.  Stir together ¼ cup soy sauce, sherry, sugar, 1-1/2 tablespoons garlic, 1 tablespoon sesame oil and red pepper flakes in a 13 x 9 x 2 inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.

2.  Prepare grill for cooking. If using a charcoal grill, open vents on the bottom and then light charcoal.  When charcoal turns grayish white (about 15 minutes after lighting), hold your hand 5 inches above the rack.  The fire is medium-hot if you can keep your hand there just 3 to 4 seconds.  If you are using a gas grill, heat burners on high, covered, then reduce heat to moderate.

3.  Grill steaks on a lightly oiled rack over glowing coals,       turning once, about 3 to 4 minutes per side for medium-rare.

4.  If you are not able to grill outdoors, steaks can be cooked in a hot, lightly oiled, ridged grill pan over moderately high heat, turning once, for about the same time period.

5.  Let steaks stand on a cutting board 5 minutes, cut on the diagonal across the grain into ¾ inch thick slices. Top steak slices with some of the sauce and serve remaining sauce on the side.

from Gourmet Magazine, June, 2001