Steak With Spicy Chili Sauce

• 1/2 cup red wine vinegar
• 3 tablespoons packed light brown sugar
• 2 shallots, minced
• 1 tablespoon thai red chili paste
• 1 garlic clove, minced
• 1 1/2 teaspoons vegetable oil
• 3/4 teaspoon salt
• 4 (4 ounce) beef tenderloin steaks (1-inch thick)

1. In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and 1/4 teaspoon salt in a bowl.
2. Add the steaks, turning to coat evenly.
3. Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining 1/2 teaspoon salt.
4. Heat the remaining 1/2 teaspoon oil in a large nonstick skillet over high heat until almost smoking.
5. Arrange steaks in a single layer so that they don't touch.
6. Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
7. Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.

red wine vinegar, brown sugar, shallots, thai red chili paste, garlic, vegetable oil, salt, beef tenderloin

Taken from www.food.com/recipe/steak-with-spicy-chili-sauce-206326 (may not work)