Asian Steak Topped With Bell Pepper Stir-Fry

A steakhouse take on Thai beef with sweet red peppers; serve with steamed Jasmine rice. Bon Appetit Magazine, November 2008 edition.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons  Thai sweet chili sauce (Kikkoman is what we used)
• 1 1⁄2 tablespoons soy sauce (Kikkoman is what we used)
• 2  teaspoons  balsamic vinegar
• 2  teaspoons  grated peeled fresh ginger
• 2 (10 -12 ounce)  New York strip steaks
• 1 1⁄2 tablespoons  vegetable oil, divided
• 1  medium onion, halved, sliced
• 2  medium red bell peppers, cut into 1/2-inch strips
• 4  green onions, chopped
• 1⁄2 cup  chopped fresh cilantro

Directions

1. Preheat oven to 375°F
2. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag.
3. Add steaks and turn to coat.
4. Let marinate at room temperature 15 minutes, turning occasionally.
5. Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.
6. Scrape most of marinade off steaks and back into bowl.
7. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.
8. Turn steaks over and transfer skillet to oven.
9. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.
10. Transfer steaks to cutting board; let rest 10 minutes.
11. Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.
12. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes.
13. Add green onions and all remaining marinade from steaks.
14. Bring to boil.
15. Stir in cilantro.
16. Cut steaks crosswise in half.
17. Divide steaks among 4 plates.
18. Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice.