This is a recipe that almost isn’t really a recipe, the reason being that there are no strict measurements, and it can be made for 1 or 2 as easily as it can be made for 10. It’s an excellent late summer meal because you eat it cold, meaning that the hot portion of the cooking can be done in the cool of morning for dinner that night, or late on on a Saturday evening for Sunday lunch.
To make this for a small group, or just yourself, begin by preheating the oven to 375º. Sear your steak(s) in a hot, oven safe pan for 2 minutes for one side and 1 minute on the second side, then place in the preheated oven for a five minutes or until it reaches desired doneness. I leave my steak pink for this recipe.
To make this for a larger crowd, preheat your oven to 475º. Place the roast (in a metal pan) in the oven and after 15 minutes lower the hear to 350. Roast the beef for 15 minutes per pound, or until your desired doneness.
Remove the steaks or roast from their pan once cooked and allow to cool to room temperature before refrigerating. Meanwhile, whisk together the pan juices with more soy sauce, plus honey and lime to taste and cook (either in the skillet you cooked your steaks on or in a small saucepan) until it bubbles and reduces slightly
When the beef is thoroughly chilled, slice very thinly. Serve with a drizzle of the sauce, a scattering of fresh mint and some thinly sliced hot peppers, if desired.