Grilled, Korean-Style Steaks With Spicy Cilantro Sauce
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Sherry (medium-dry)3 tbsps
Sugar1.5 tbsps
Garlic (minced)1 cup
Vegetable Oil1 tbsp
Lime Juice (fresh)Directions:
1
Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat
2
Marinate steaks, turning once, 1 hour
3
Prepare grill for cooking
4
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
5
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare
6
Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices
7
Serve remaining sauce on the side
8
Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat
9
Marinate steaks, turning once, 1 hour
10
Prepare grill for cooking
11
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
12
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare
13
Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices
14
Serve remaining sauce on the side