Charred Sirloin With Soy, Garlic, and
Jean-Georges Vongerichten, Spice Market
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
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
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.