Thai-Style Marinated Steak
1/4 cup rice wine vinegar
1/4 cup fresh lime juice
1/4 cup dark toasted sesame oil
1/4 cup soy sauce
Asian chili sauce, to taste; see tip
2 tbsp. chopped fresh ginger
2 tbsp. chopped scallions, white and green parts
2 or 3 cloves garlic, chopped
2 or 3 tbsp. chopped fresh cilantro, plus extra for garnish
Vegetable oil cooking spray
Whisk together all the ingredients except the steak and cilantro used for garnish in a shallow glass or ceramic dish. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours, letting the meat come to room temperature before grilling.
Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.
Lift the steak from the dish, letting the marinade drip back into the dish. Grill the meat for 6 or 7 minutes, brushing several times with the marinade during the first 5 minutes of grilling. (The oil in the marinade may cause flare-ups.) Turn the steak and grill for 6 to 7 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.
Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Serve garnished with cilantro.
Asian chili sauce is sold in most supermarkets and Asian markets. It may be Chinese, Thai, or Vietnamese, and will vary in heat and intensity. It usually is made from red chiles, but some are made from green chiles. The kind you use does not matter as much as your own preference.
© Lobel's of New York