Ingredients
3tbspsoy sauce
1½tbsprice vinegar
1tspasian sesame oil
1sirloin steak,(2 lbs)
¼tspcayenne pepper
3tbspvegetable oil
salt
2large red radishes
1small zucchini,halved, lengthwise
1fresh red cayenne chile
1tbsppure olive oil
Preparation
In a large, shallow baking dish, combine the soy sauce, vinegar and sesame oil. Add the steak, then turn to coat.
Let stand at room temperature for 2 hours or refrigerate for up to 4 hours; turn often.
In a small skillet, toast the cayenne pepper over moderate heat for about 10 seconds, until fragrant.
Scrape the cayenne into a small bowl and add the vegetable oil and a pinch of salt
Let stand at room temperature for at least 2 hours.
In a bowl, combine the diced radishes, zucchini and fresh cayenne chile.
Cover and refrigerate for up to 4 hours.
Preheat the oven to 400 degrees F.
In a large ovenproof skillet, heat the olive oil until almost smoking. Remove the steak from the marinade, season with salt and sear over moderately high heat for about 4 minutes, until deeply browned on the bottom.
Turn the steak over and roast in the oven for about 10 minutes, or until an instant-read thermometer inserted in the center of the meat registers 120 degrees F.
Transfer the steak to a carving board and let rest for 10 minutes.
Slice the steak against the grain ¼-inch thick and arrange on 4 plates. Garnish with the radish relish, drizzle with the cayenne oil.
Serve and enjoy!
