Grilled Steak wtih Punchy Asian Sauce

We all survived!! No more the end of the world theories and what's even more exciting? Christmas is just few days away! This year, I gonna spend this lovely holiday in Singapore and hopefully there will be some delicious local food posts after the trip. Meanwhile, let's have a pre-celebration with....steak!

Grilled steak with punchy Asian sauce - 

Ingredients (for 1, you can double the ingredients for larger portions)?

7 ounces/200 grams of steak
1 tablespoon of olive oil
Some seal salt
Some freshly ground black pepper

Sauce - 
3 garlic cloves
3 fresh red chilies
1 stalk of scallion
1 tablespoon of katsuo (skipjack tuna) flavored soy sauce
1 tablespoon of black vinegar
1 tablespoon of hot water
1 teaspoon of fish sauce

How?

Remove the steak from the fridge and let it sit in room temperature for at least 10 minutes before cooking.

Season both sides of the steak with a thin layer of salt and lots of freshly ground black pepper.

Drizzle about 1 tablespoon of olive oil onto an iron skillet and turn to medium high heat. Wait till the oil turns very hot, you can tell by seeing tiny bubbles near the surface. Add in the steak. 

Try to get some nice grill marks on the steak during the searing process. To achieve that, do not peek or flip the meat too early. It takes about 2 to 3 minutes on each side. However, it might take a little bit longer depending on the thickness of the meat. If you're concerned about burning the surface, try to sear the steak same side but flip to a different direction. That way you can avoid cooking the same spots too long and get delicious-looking checkered marks instead.

Once done, transfer the steak onto a plate and let it sit for 5 to 10 minutes before serving. Meanwhile, let's make the sauce.

Peel and finely chop the garlic cloves, discard the scallion stem and finely chop the remaining parts. Mix these two with all the other sauce ingredients.

Generously pour the sauce all over the steak right before serving.

Be careful, this sauce can be really spicy with these tiny red chili pieces. My recommendation is to serve it with rice. The rice will absorb all the flavors from the sauce and become very delicious.

**I'll see you after Christmas!

Other steak recipes:
Seared steak with spicy sacha sauce
Foie gras and steak