Provided by: Chef Jean-Georges Vongerichten
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
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
1 1⁄2 pounds New York strip steak, cut into 3⁄4-inch chunks
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.
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.
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.