Asian Steak Topped with Bell Pepper Stir-Fry

From the kitchen of Carly

Seared New York steaks get a Thai-inspired marinade of chili sauce, soy, and ginger, then finish in the oven while bell peppers and onions stir-fry into a bright, savory topping. Fresh cilantro and green onions complete this balanced, flavor-packed plate.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons Thai-style chili sauce*
  • 11 1/2 tablespoons soy sauce
  • 12 teaspoons balsamic vinegar
  • 12 teaspoons grated peeled fresh ginger
  • 12 10- to 12-ounce New York steaks
  • 11 1/2 tablespoons vegetable oil, divided
  • 11 medium onion, halved, sliced
  • 12 medium red bell peppers, cut into
  • 14 green onions, chopped
  • 11/2 cup chopped fresh cilantro

Instructions

  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.

  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.

  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.

  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.