Asian Steak Topped with Bell Pepper Stir-Fry

Ingredients

• 2 teaspoons balsamic vinegar 
• 2 tablespoons chili sauce thai-style
• 0.5 cup cilantro leaves fresh chopped
• 2 teaspoons ginger fresh grated peeled
• 4  green onions chopped
• 1 medium onion halved sliced
• 2 medium bell peppers red
• 1.5 tablespoons soya sauce 
• 20 ounce new york steaks 
• 1.5 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 375°F.
2. Whisk chili sauce, soysauce, balsamic vinegar, and ginger in mediumbowl; add steaks and turn to coat.
3. Letmarinate at room temperature 15 minutes,turning occasionally.
4. Heat 1/2 tablespoon vegetable oil inlarge ovenproof skillet over medium-highheat. Scrape most of marinade off steaksand back into bowl.
5. Sprinkle steaks withsalt and pepper; add to skillet and cookuntil browned, about 3 minutes. Turn steaksover and transfer skillet to oven. Roast untilcooked to desired doneness, about 5 minuteslonger for medium-rare.
6. Transfer steaks tocutting board; let rest 10 minutes.
7. Meanwhile, heat remaining 1 tablespoonvegetable oil in heavy medium skillet overmedium-high heat.
8. Add onion and bellpeppers; sauté until crisp-tender, about 3minutes.
9. Add green onions and all remainingmarinade from steaks. Bring to boil. Stir incilantro.
10. Cut steaks crosswise in half. Dividesteaks among 4 plates. Spoon vegetablesover steaks and serve.
11. *A sweet-hot Thai-style condiment usedin marinades and sauces; available in the
12. Asian foods section of some supermarketsand at Asian markets.
13. Bon Appétit