GRILLED STRIP STEAKS WITH KOREAN BARBECUE MARINADE AND SPICY CILANTRO SAUCE

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

Beef, grilled steak with Korean marinade and spicy cilantro sauce 1 OLYMPUS DIGITAL CAMERA

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

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