Preparation:
Sherlyne Hutchinson suggests serving the grilled sirloin with rice or couscous and a salad, or stuffed into pita pockets, garnished with sprouts.
TO PREPARE STEAK: In small bowl, combine soy sauce, olive oil and hot chili oil, whisk until blended and set aside.
In a second small bowl, combine garlic and pepper seasoning and set aside.
Place beef steak in large shallow dish. Pour half the soy sauce mixture over one side of the steak; sprinkle with half the seasoning mixture and half the minced cilantro. Rub mixture firmly into beef. Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
Meanwhile, light grill and let charcoal or wood cook until reduced to medium ash-covered coals. Heat a platter in a warm oven.
Place steak on grill over medium coals.
Grill, uncovered, 17 to 21 minutes for medium-rare to medium doneness, turning once. When steak is almost done, prepare sauce.
TO PREPARE SAUCE: In small saucepan with heat-safe handle, combine lime juice, soy sauce, brown sugar and pepper. Place pan on grid near edge of grill to heat until hot.
TO SERVE: Carve steak crosswise into thin slices; arrange on heated platter. Spoon sauce over beef;
Garnish with lime slices and cilantro sprigs.
Serve immediately. Makes 4 servings. |
