Asian Steak Topped with Bell Pepper Stir-Fry

Ingredients

• •2 tablespoons Thai-style chili sauce
• •1½ tablespoons soy sauce
• •2 teaspoons balsamic vinegar
• •2 teaspoons fresh ginger
• •2 pieces New York steaks
• •1½ tablespoons vegetable oil
• •1 medium onion
• •2 medium red bell peppers
• •4 whole green onions
• •½ cup fresh cilantro

Cooking Instructions

1. 1.

   Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.

   15 min

2. 2.

   Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.

   18 min

3. 3.

   Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.

   5 min

4. 4.

   *A sweet-hot Thai-style condiment used in marinades and sauces; available in the Asian foods section of some supermarkets and at Asian markets.