The wasabi in this dish gives the steak its punch. If you don't have wasabi you can substitute 1 teaspoon of prepared horseradish or 1 tablespoon of dried mustard powder.

• Preheat oven to 450°F and place a rack in the center of the oven.

• Whisk together the lime juice, soy sauce, garlic, wasabi powder, and chili sauce.

• Place a skillet over medium-high heat. Once it is heated add half of the oil and two of the steaks. Cook on each side for 2 minutes. Repeat with the other steaks.

• Turn off the heat, place all of the steaks in the skillet, and pour the sauce on the steaks. Cook in the oven for 7–10 minutes; 7 minutes for medium-rare and 10 minutes for medium-well.

• If the steaks don't sit flat in the skillet, flip them halfway through the cooking time. Serve with white rice.

Sweet Chili Sauce

This is a great dipping sauce for egg rolls, won tons, or grilled meat. In a blender add 4 minced garlic cloves, 2 tablespoons honey, juice from 4 limes, 2 tablespoons fish sauce, and 1–2 Thai red chili peppers that have been stemmed and chopped. Purée until thin and add more lime juice if you want a thinner texture.