2 large garlic cloves, peeled
2 large garlic cloves, peeled
1 green jalapeño chile, seeded, coarsely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup (packed) dark brown sugar
3 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
3 tablespoons canola oil
One 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
The steak can marinate up to 1 day, covered and refrigerated.
Using a Bump and Grind or another large mortar and pestle, mash (“bump”) the garlic, jalapeño chile, black pepper, and coriander into a coarse paste. Add the cilantro and pound (“bump”) for 1 minute to break up the leaves. Add the brown sugar and pound until the sugar dissolves. Mix in the soy sauce or tamari. Slowly mix in the sesame oil and then the canola oil.
Place the steak in a large baking dish. Add all but 1/4 cup of marinade and turn the steak to coat evenly. Marinate for at least 30 minutes at room temperature or cover and refrigerate at least 2 hours and up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
Prepare the barbecue for medium-high heat.
Grill the steak to desired doneness, 8 to 10 minutes per side for medium-rare. Transfer the steak to a cutting board and let stand 5 to 10 minutes.
Cut the steak across the grain into 1/2-inch-thick slices and transfer the steak slices to plates or a platter. Pour the accumulated juices from the steak over the slices and serve the reserved marinade alongside to drizzle over the steak slices.