Grilled Sirloin with Shallot Soy Sauce

1. 1

   In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes.

2. 2

   Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight.

3. 3

   Strain the sauce into another small saucepan and add the lime juice, 4 tablespoons of the butter and 1 teaspoon of ground pepper.

4. 4

   Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.

5. 5

   In a large skillet, melt the remaining 2 tablespoons of butter over moderately high heat.

6. 6

   When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes.

7. 7

   Remove the skillet from the heat, stir in the chives and season with salt and pepper.

8. 8

   Season the steaks with salt and pepper.

9. 9

   Heat the oil in another large skillet.

10. 10

    Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat.

11. 11

    Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms.

12. 12

    Pass the remaining sauce at the table.

* Per serving · 4 servings · Values may vary.