Asian Steak Topped With Bell Pepper Stir Fry

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A steakhouse take on thai beef with sweet red peppers; serve with steamed jasmine rice. Bon appetit magazine, november 2008 edition.

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Steps

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Preheat oven to 375f.

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Whisk chili sauce , soy sauce , balsamic vinegar , and ginger in medium bowl.

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Place in large zip-loc bag.

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Add steaks and turn to coat.

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Let marinate at room temperature 15 minutes , turning occasionally.

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Heat 1 / 2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.

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Scrape most of marinade off steaks and back into bowl.

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Sprinkle steaks with salt and pepper.

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Add to skillet and cook until browned , about 3 minutes.

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Turn steaks over and transfer skillet to oven.

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Roast until cooked to desired doneness , about 5 minutes longer for medium-rare.

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Transfer steaks to cutting board.

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Let rest 10 minutes.

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Meanwhile , heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.

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Add onion and bell peppers.

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Saut until crisp-tender , about 3 minutes.

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Add green onions and all remaining marinade from steaks.

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Bring to boil.

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Stir in cilantro.

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Cut steaks crosswise in half.

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Divide steaks among 4 plates.

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Spoon veget.

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Ingredients

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thai sweet chili sauce, soy sauce, balsamic vinegar, fresh ginger, new york strip steaks, vegetable oil, onion, red bell peppers, green onions, fresh cilantro