Ingredients

• 3/4 cup plus 3 tablespoons soy sauce
• 1/4 cup medium-dry Sherry
• 3 tablespoons sugar
• 1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
• 1 tablespoon plus 1/2 teaspoon Asian sesame oil
• 1 teaspoon dried hot red pepper flakes
• 6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each
• 3/4 cup chopped fresh cilantro (including roots and stems)
• 1/3 cup vegetable oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)
• 1 (4-inch-long) fresh hot red chile, chopped (optional)

Instructions

1. Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
2. Prepare grill for cooking.
3. Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
4. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
5. Serve remaining sauce on the side.