Charred sirloin with soy, garlic & coriander from Food & Wine Best of the Best, Volume 11 (2008): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on November 21, 2025

    This is one of those recipes that feels like it wasn't properly translated from the restaurant to home cooking. Instruction on preparing the sauce, for instance, didn't feel like it matched how it looked in the accompanying photo (if you strain all the solids from the liquids, why does the steak look like it's topped by a kind of chimichurri with plenty of green herbs left?) I also found it too spicy-hot as prepared, so I ended up making more of an Asian barbecue sauce out of it, diluting with tomatoes and honey. Also the recipe includes instructions to prepare and serve over/with wilted spinach which isn't included in the ingredient list here.

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