Prep 0 mins
Cook 0 mins
- 566.99 g boneless beef top sirloin steaks, well trimmed, cut 1 inch thick
- 44.37 ml soy sauce
- 9.85 ml olive oil
- 2.46 ml chili oil
- 29.58 ml garlic powder or 29.58 ml fresh garlic, crushed
- 3.69 ml pepper
- 0 cilantro, finely chopped
- 14.79 ml fresh lime juice
- 14.79 ml soy sauce
- 2.46 ml brown sugar, packed
- 1.23 ml pepper
- 0 to taste lime slice
- 0 to taste fresh cilantro leaves
- In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
- In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
- Place beef steak in large shallow dish.
- Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
- Rub mixture firmly into beef.
- Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
- Place steak on grid over medium, ash-covered coals.
- Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
- Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
- Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
- Serve immediately.
- Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.
The flavor of these steaks is amazing! We grilled them, and I thought the sauce was just right. I will definitely save this in favorites cookbook. Thanks for posting a real treat.
I can't believe this recipe hasn't been rated, it is truly delicious. I doubled the marinade recipe to make sure I had enough for two large steaks. Since I doubled it I used 2 Tbs of fresh garlic and 2 Tbs of garlic powder. I also used 2 Tbs of dried cilantro since my fresh was no longer fresh. It smelled wonderful. The sauce needed a little adjusting. I tripled the sauce recipe and it was horrible at first taste. But I understood the flavor the chef was aiming for and I began adding more and more brown sugar. I suggest adding brown sugar until the sauce tastes good to you. At some point it will, the flavors will just click. (I would say how much I added, but I lost track with adding and tasting). This is a five star recipe though; my picky husband raved, and I loved it as well. I chilled the sauce and served it with hot, out of the broiler, steaks. A must try!