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
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.
Prepare grill for cooking.
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.
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.
Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
