Korean Grilled Steaks with Spicy Cilantro Sauce

I found the idea for this recipe through a friend who found it on Epicurious.com but I couldn't remember the recipe and modified it to my own. I finally was able to locate the original HERE

INGREDIENTS

1 cup of soy sauce
1/4 cup cooking Sherry
3 tablespoons sugar
3 tablespoons minced garlic
2 tablespoons sesame oil
1 teaspoon dried hot red pepper flakes
1 bunch of chopped fresh cilantro (including roots and stems)
1/3 cup peanut oil
1 tablespoon fresh lime juice
1/2 teaspoon minced seeded fresh jalapeno or Serrano chili (optional)
1 (4-inch-long) fresh hot Thai red chili, chopped (optional)
6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each

PREPARATION

Stir together soy sauce, Sherry, sugar, garlic, sesame oil, and red pepper flakes, cilantro, peanut oil, lime juice, and chilies in a bowl until sugar is dissolved. Place stakes in a 13- by 9- by 2-inch baking dish and pour marinade over steaks reserving 1/2 a cup to pour over steaks once pulled off the grill and sliced. Marinate steaks, turning once, 1 hour. As always it's best to marinate anything overnight. Prepare grill for cooking.

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 cut crosswise into 3/4-inch-thick slices and top with some sauce. Serve remaining sauce on the side.

Best served with wasabi mashed potatoes, grilled veggies, steamed veggies, and or rice. Jasmine of course.