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Charred Sirloin With Soy, Garlic, and Cilantro

Provided by: Chef Jean-Georges Vongerichten
Served at: Spice Market

Type of Dish: Main Courses
Servings: 6
Cuisine: Southeast Asian, Thai
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Ingredients

Soy Infusion
1⁄2 cup light soy sauce
1 teaspoon dark soy sauce
2 tablespoons Southern Comfort
1 green Thai chile, split open
1 red Thai chile, split open
1⁄4 cup packed cilantro, bruised
1 1⁄2 tablespoons Thai basil leaves, bruised
1 1⁄2 tablespoons mint leaves, bruised
1 tablespoon coriander seeds, toasted, crushed

Cilantro Dressing
1 cup cilantro leaves
1⁄4 cup lemon juice
1⁄4 cup sugar
1 tablespoon julienned lemon zest
1⁄2 teaspoon salt
6 tablespoons grapeseed oil
2 tablespoons white sesame seeds, toasted

Skewers
1 1⁄2 pounds New York strip steak, cut into 3⁄4-inch chunks
Salt

Instructions

Soy Infusion
Bring the soy sauces and Southern Comfort to a boil in a saucepan, then immediately remove from the heat, and stir in remaining ingredients. Set aside to cool, uncovered, at room temperature. Strain through a fine sieve, reserving the liquid.

Cilantro Dressing
Blanch the cilantro in boiling water, shock in a bowl of ice water, then squeeze in a clean towel to remove all liquid. Bring the lemon juice and sugar to a boil in a saucepan, then blanch the zest for 3 minutes in this syrup. Strain, reserving the zest and discarding the syrup. In a blender, purée cilantro, zest, and remaining ingredients until they turn bright green.

Skewers
Thread the steak onto skewers. Brush generously with the soy infusion, sprinkle with salt, and grill over hot to medium-hot coals for 2 minutes on each side. Brush with the cilantro dressing, and serve.

(Published 2004)

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