For the Sweet Chili Sauce
For the Steak and Vegetables
- ½ cup Genji’s Sweet Chili Dipping Sauce
- 1 tablespoon fish sauce
- 1 tablespoon light colored (usukuchi) soy sauce
- 4 teaspoons Canola Oil
- 4 1½” boneless rib eye or strip steaks (about 10-12 oz each)
- 1 red bell pepper, stemmed, seeded, cut in 8ths
- 1 yellow bell pepper, stemmed, seeded,
cut in 8ths
- 2 ears corn, shucked
- 2 medium zucchini, sliced on an angle into ½” slices
- 2 large portabella mushroom caps
- chives to taste
For the Sweet Chili Sauce:
Combine all dressing ingredients in a bowl and mix well with a whisk.
For the Steak and Vegetables:
Bring a pot of water to a boil and add a pinch of salt. Add corn and boil just until cooked - about 5 minutes. Drain, and shock in cold water to stop the cooking. Cut ears of corn across into 2 pieces, and then in half lengthwise. Set aside.
Heat grill to high. Rub a teaspoon of oil on the surface of each steak and season with salt and pepper; allow to rest at room temperature for 15-20 minutes.
Once the grill is hot, cook steaks just short of desired doneness, about 4-5 minutes per side for medium rare. At this point, remove steaks from the grill and brush both sides with some of the sweet chili dressing. Cook an additional 1-2 minutes per side, until the sauce caramelizes slightly and steaks are at desired doneness. Move steaks to a plate and rest for 10-15 minutes.
While steaks are resting, grill your vegetables. Toss cut peppers, zucchini,
mushrooms, and blanched corn with oil, salt, and pepper to coat. Place peppers, zucchini and mushrooms on the grill, and cook until slightly charred and tender, 2-3 minutes per side. The corn only needs 1-2 minutes kernel side down; grill just until marked and warmed.
Slice steak against the grain and toss with the Sweet Chili Sauce. Pile steak and vegetables onto a serving plate and drizzle it with extra sauce. Top with chives and serve.