Sirloin Steaks with Garlic Soy Butter and Pickled Bell Peppers

Name: Sirloin Steaks with Garlic Soy Butter and Pickled Bell Peppers
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: ½ teaspoon ground cloves; 2 tablespoons sugar; 2 tablespoons Shaoxing wine; 2 tablespoons elderflower syrup or honey; 2 tablespoons rice vinegar; ¼ cup champagne or white wine vinegar; 1 cup soy sauce; 1 garlic clove, thinly sliced; 4 bell peppers, preferably an assortment of red, orange, and yellow, halved lengthwise and seeded; Four 8-ounce sirloin steaks, each about 1 inch thick, at room temperature; 2 teaspoons freshly ground black pepper; ¾ cup plus 2 tablespoons unsalted butter, cut into small pieces; 1 teaspoon cayenne pepper, plus more as needed; 1 teaspoon nam pla (Thai fish sauce); 2 tablespoons extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is an extreme dish, a take on Chinese stir-fried beef with peppers, in which bold flavors combine to enhance the sirloin centerpiece. You can make the pickled bell peppers ahead of time; just bring them back to room temperature before serving.

Ingredients

Pickled Bell Peppers

4 bell peppers, preferably an assortment of red, orange, and yellow, halved lengthwise and seeded
1

Asia
China
Main course

Method

Preheat the oven to 300°F.
To make the peppers: Put the peppers, cut side down, on a foil-lined baking sheet. Sprinkle them with the cayenne, drizzle with the oil, cover with foil, and put into the oven. Cook until very tender, about 1 hour. Rem