These fantastic Thai barbecue recipes are fragrant and bursting with flavor!It's great with grilled vegetables, and perfect for salads and sandwiches.The steak is normally sliced up and served over salad, but this dish is so good, you'll probably want it eat the traditional way, with your choice of rice or potatoes and vegetables/salad.
Ingredients:
Preparation:
1. Combine all 'Marinade' ingredients together in a large cup. Stir well to dissolve sugar.
2. Place steaks on a large enough plate or dish for marinating. Do not remove fat, as this helps flavor the meat and hold in the juices. Pour marinade over and gently 'massage' into the meat with your fingers. Ensure all sides of the steak are well covered, then cover and set in the refrigerator to marinate at least a few hours, preferably longer (24 hours is the best).
3. To cook, place steak on a forty-five degree angle over a hot grill. Cook 1 minute to sear juices in, then flip over, turning steaks the opposite angle this time (for nice grill marks). Cook 1 more minute. Then continue cooking and flipping, spooning over all the leftover marinade from the marinating plate/dish. Continue grilling steak until to your desired 'doneness'.
4. Transfer cooked steaks onto individual plates, allowing them to cool 5 minutes before eating. Serve with your choice of rice, potatoes, and/or salad.
Ingredients:
- 2 beef steaks, your choice of cut, any size, fat left on
- MARINADE:
- 4 Tbsp. hoisin sauce
- 4 Tbsp. soy sauce
- 3 Tbsp. fish sauce
- 2 Tbsp. fresh lime juice
- 2 heaping tsp. brown sugar OR tradional Asian palm sugar
- 1/2 to 1 tsp. chili flakes (dried crushed chili), or more to taste (for those with sensitive stomachs, this can be reduced to just a pinch)
Preparation:
1. Combine all 'Marinade' ingredients together in a large cup. Stir well to dissolve sugar.
2. Place steaks on a large enough plate or dish for marinating. Do not remove fat, as this helps flavor the meat and hold in the juices. Pour marinade over and gently 'massage' into the meat with your fingers. Ensure all sides of the steak are well covered, then cover and set in the refrigerator to marinate at least a few hours, preferably longer (24 hours is the best).
3. To cook, place steak on a forty-five degree angle over a hot grill. Cook 1 minute to sear juices in, then flip over, turning steaks the opposite angle this time (for nice grill marks). Cook 1 more minute. Then continue cooking and flipping, spooning over all the leftover marinade from the marinating plate/dish. Continue grilling steak until to your desired 'doneness'.
4. Transfer cooked steaks onto individual plates, allowing them to cool 5 minutes before eating. Serve with your choice of rice, potatoes, and/or salad.
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