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Categories:
sweet chili sauce soy sauce balsamic vinegar gingerroot vegetable oil bell peppers green onions cilantro
Viewed: 54 - Published at: 4 years agoIngredients
- 2 tablespoons Thai sweet chili sauce (if you don't have Asian chili sauce, I am sure other chili sauce or even salsa will work)
- 1 1/2 tablespoons soy sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons gingerroot, grated
- 2 (10 ounce) New York strip steaks
- 1 1/2 tablespoons vegetable oil
- 2 bell peppers, cut into 1/2 inch thick strips (I used one red and 1 green)
- 4 green onions, chopped
- 1/2 cup cilantro, chopped
Method
- Preheat oven to 375-degrees F.
- In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
- In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
- Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
- Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
- Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.
