Grilled, Korean-Style Steaks with Spicy Cilantro Sauce

Ingredients

• 6  beef top loin steaks boneless 1-inch-thick () (strip)
• 0.3 cup medium-dry sherry 
• 0.8 cup cilantro leaves fresh chopped (including roots and stems)
• 1.5 tablespoons garlic minced
• 1 tablespoon juice of lime fresh
• 4 inch chile fresh red hot chopped
• 1 teaspoon pepper flakes dried red hot
• 0.5 teaspoon serrano chile fresh minced seeded
• 1 tablespoon asian sesame oil 
• 0.8 cup soya sauce 
• 3 tablespoons sugar 
• 0.3 cup vegetable oil 

Equipment

• baking pan
• grill
• cutting board

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. Marinate steaks, turning once, 1 hour.
2. Prepare grill for cooking.
3. 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.
4. 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.
5. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
6. Serve remaining sauce on the side.