Wednesday, November 25, 2009

Tiger Cry Beef

This Thai dish feature a rare steak cut into thin slices served over lettuce with a wonderfully complex sweet and astringent sauce. I love the sauce and intend on testing it with both steaks and grilled chicken.

Tiger Cry Beef Sauce

  • Juice of 1 lime (2 limes if you like)

  • One fresh chili, seeded and finely sliced.

  • Small handful of fresh coriander (cilantro), chopped

  • 1 teaspoon sugar (any sort, honey)

  • 1 clove garlic, minced/pressed

  • 1+ tablespoon Thai fish sauce

  • 1 teaspoon soy sauce
Transfer to a large mixing bowl. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.

Preheat a grill until hot, and lightly grease a grill rack.

Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak.

Rest the meat for 5 minutes before slicing into strips.

Serve with the dipping sauce on a bed of lettuce with fresh tomatoes.

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