Steak With Spicy Chili Sauce - cooking recipe

Ingredients

1/2 cup red wine vinegar
3 tablespoons packed light brown sugar
2 shallots, minced
1 tablespoon thai red chili paste
1 garlic clove, minced
1 1/2 teaspoons vegetable oil
3/4 teaspoon salt
4 (4 ounce) beef tenderloin steaks (1-inch thick)

Preparation

In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and 1/4 teaspoon salt in a bowl.
Add the steaks, turning to coat evenly.
Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining 1/2 teaspoon salt.
Heat the remaining 1/2 teaspoon oil in a large nonstick skillet over high heat until almost smoking.
Arrange steaks in a single layer so that they don't touch.
Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.