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Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 4.


    Cilantro Sauce
    • 3/4 cup loosely packed cilantro leaves
    • 1/3 cup olive oil
    • 3 tablespoons soy sauce
    • 1½ tablespoons sesame oil
    • 1 tablespoon fresh lime juice
    • 1½ teaspoons minced garlic
    • 1 teaspoon minced seeded serrano chile

    Korean Beef and Assembly
    • 3/4 cup soy sauce
    • 3 tablespoons sugar
    • 2 tablespoons sherry vinegar
    • 1½ tablespoons sesame oil
    • 1½ tablespoons minced garlic
    • 1 teaspoon red pepper flakes
    • 4 boneless strip steaks, at least 1-inch thick


This recipe requires 1 hour of refrigeration.

Preheat the grill on medium.

For the sauce, combine the cilantro, olive oil, soy sauce, sesame oil, lime juice, garlic and serrano chile in a bowl and mix well.

For the beef, combine the soy sauce, sugar, vinegar, sesame oil, garlic and red pepper flakes in a large plastic container and mix until the sugar dissolves. You may pour the marinade into a large scalable plastic bag at this time, if desired. Add the steaks and turn to coat. Marinate, covered, in the refrigerator for 1 hour or longer, turning occasionally; drain.

Grill the steaks for 3 to 4 minutes per side for medium-rare or to the desired degree of doneness. Let stand for about 5 minutes. Slice the steaks diagonally against the grain into 3/4 - to 1-inch strips. Arrange one steak on each of four serving plates and drizzle with the sauce.

The steaks may be seared in a saute pan and baked in a preheated 425-degree oven to the desired degree of doneness if a grill is not available.
If desired serve over Sauteed Sugar Snap Peas.

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