Charred Sirloin with Soy, Garlic, and Coriander

Name: Charred Sirloin with Soy, Garlic, and Coriander
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon white sesame seeds, toasted; ½ cup light soy sauce; 1½ tablespoons coriander seeds, toasted and crushed; ¼ cup regular soy sauce; 1 fresh green Thai chile, halved lengthwise; 2 teaspoons garlic salt; ½ tablespoon dark soy sauce; Salt; 8 cups fresh spinach leaves; 3 dried Thai chiles, seeded and crushed; 1 fresh red Thai chile, halved lengthwise; ¼ cup bourbon; ¼ cup crushed fresh cilantro leaves; ¼ cup unsalted butter; ¼ cup crushed fresh Thai basil leaves; Four 8-ounce sirloin or ribeye steaks, each about 1-inch thick, at room temperature; ¼ cup crushed fresh mint leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

As if grilled sirloin weren’t good enough already, I infuse it with soy and finish it with a fresh dressing built around coriander. Wilted spinach is the perfect accompaniment. Here’s what I do to make garlic salt, and you can do it too: Buy deep-fried garlic (Thai markets sell it) and mix it with salt—the stuff is great!

Ingredients

½ cup light soy sauce
¼ cup regular soy sauce
½ tablespoon

Asia
Main course

Method

Put the first 8 ingredients into a medium saucepan and set over high heat. Bring to a boil, then immediately remove from the heat and add the cilantro, basil, and mint. Stir well, then set aside to cool, uncovered, to room temperature. When cool, purée in a blender and strain through a fine-mesh sieve, extracting all the liquid; set aside. (You can do this a day or two i