Asian Steak Topped with Bell Pepper Stir-Fry

• 2 tablespoons Thai-style chili sauce*
• 1 1/2 tablespoons soy sauce
• 2 teaspoons balsamic vinegar
• 2 teaspoons grated peeled fresh ginger
• 2 10- to 12-ounce New York steaks
• 1 1/2 tablespoons vegetable oil, divided
• 1 medium onion, halved, sliced
• 2 medium red bell peppers, cut into
• 4 green onions, chopped
• 1/2 cup chopped fresh cilantro

1. Preheat oven to 375F.
2. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat.
3. Let marinate at room temperature 15 minutes, turning occasionally.
4. Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.
5. Scrape most of marinade off steaks and back into bowl.
6. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.
7. Turn steaks over and transfer skillet to oven.
8. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.
9. Transfer steaks to cutting board; let rest 10 minutes.
10. Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.
11. Add onion and bell peppers; saute until crisp-tender, about 3 minutes.
12. Add green onions and all remaining marinade from steaks.
13. Bring to boil.
14. Stir in cilantro.
15. Cut steaks crosswise in half.
16. Divide steaks among 4 plates.
17. Spoon vegetables over steaks and serve.
18. *A sweet-hot Thai-style condiment used in marinades and sauces; available in the Asian foods section of some supermarkets and at Asian markets.

chili sauce, soy sauce, balsamic vinegar, fresh ginger, new, vegetable oil, onion, red bell peppers, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/asian-steak-topped-with-bell-pepper-stir-fry-350398 (may not work)