Thai Steaks and Chile Sesame Potatoes

4 fourteen ounce stripe steaks

Marinade:
1/2 cup soy sauce
1/4 cup Shaoxing or sherry
3 cloves of garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
Sliced green onions and cilantro for garnishing

Combine the marinade ingredients, and marinate the steaks for at least 1 hour, but not more thatn 2.

Drain the steaks and pat dry, grill or pan sear the steaks over medium high heat for aabout 3 minutes per side for medium rare.

Let the steaks rest for 5 to 8 minutes, and carve into 1" slices.

Serve with Chile Sesame Potates and Thai Chile Sesame Vinaigrette.

Roasted Potatoes with Thai Chile Sesame Vinaigrette

1 1/2 pounds small red potatoes, quartered. (I used Russet, because I had them on hand, but prefer the red)
Canola oil

Vinaigrette:
1/4 cup rice wine vinegar
2 tablespoons minced fresh ginger
1 clove of garlic, minced
2 tablespoons sesame oil
3/4 cup canola oil
2 teaspoons minced fresh Thai chilies
2 tablespoon minced fresh cilantro
Salt and papper to taste
Black sesame seeds, green onions and fresh cilantro for garnighing.

Lightly coat the potatoes with canola oil and roast in a 400 degree oven for about 265 to 30 minutes, until the potatoes are browned and tender.

While the potatoes are roasting, prepare the vinaigrette.

Toss the potatoes, while still hot, with the vinaigrette.

Garnish with the sesame seeds and cilantro before serving.