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Sweet Chili Barbecue Steaks
Recipes
Sweet Chili Barbecue Steaks
4 servings
30 minutes total

Ingredients

  • 3 cloves garlic
  • 3 green onions
  • 3 tablespoons oyster (or teriyaki) sauce
  • 2 tablespoons sweet chili sauce
  • 1 ½ lb boneless steaks (such as New York strip, ribeye, or sirloin)
  • 2 tablespoons canola oil
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon sesame seeds

Prep

  • Preheat grill pan (or grill).
  • Chop garlic and green onions.

Steps

    1. Preheat grill pan (or grill) on medium. Chop garlic and green onions finely. Combine garlic, oyster sauce, and sweet chili sauce until blended; set aside.
    2. Coat both sides of steak with oil and pepper (wash hands). Place steaks in pan; cook 2–3 minutes on each side until browned.
    3. Baste steaks with one-half chili sauce mixture; cover and grill 1–2 more minutes until topping is warm and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let rest 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Top steak with remaining half sauce, sprinkle with green onions and sesame seeds, and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 470, Total Fat 24g, Sat Fat 7g, Trans Fat 0g, Chol 155mg, Sodium 650mg, Total Carb 10g, Fiber 1g, Total Sugar 5g, (Incl. 5g Added Sugars), Protein 50g, Vitamin D 0%, Calc 6%, Iron 25%, Potassium 15%