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In a small bowl, mix chili sauce, hoisin sauce, soy sauce, molasses, garlic, ginger, curry powder, coriander, cumin and pepper flakes. Allow to sit for 30 minutes in the fridge.
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Brush steaks generously with sauce. Cook on the barbecue over medium-high heat for 3 or 4 minutes on each side, or until desired degree of doneness. Brush meat regularly with sauce during cooking. Serve steak with couscous and vegetables.
Tip: If you enjoy extra sauce, double the given amounts. Reserve half the sauce to serve with the steaks, and use the remainder to brush on meat. (Do not serve sauce used to brush raw meat.)
Variation: For an Asian-flavoured recipe, omit curry powder and cumin and coriander seeds. Sprinkle steak with toasted sesame seeds just before serving.
For cooking on the stove : In a large skillet, brown the meat in 30 mL (2 tbsp.) butter or oil for 4 minutes on each side or until the meat thermometer registers 63°C (145°F) for rare doneness. Keep the meat on a warm plate.