Active time: 30 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 6 servings

　　3/4 cup plus 3 tablespoons soy sauce

　　1/4 cup medium-dry Sherry

　　3 tablespoons sugar

　　1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic

　　1 tablespoon plus 1/2 teaspoon Asian sesame oil

　　1 teaspoon dried hot red pepper flakes

　　6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each

　　3/4 cup chopped fresh cilantro (including roots and stems)

　　1/3 cup vegetable oil

　　1 tablespoon fresh lime juice

　　1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)

　　1 (4-inch-long) fresh hot red chile, chopped (optional)

　　

Step 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.

　　

Step 2

Prepare grill for cooking.

　　

Step 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.

　　

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

　　

Step 5

Serve remaining sauce on the side.