Recipe by Susan Dillard
This is a Thai recipe from "The Best of Gourmet 2000". I found it a bit salty, so if you try it, you may want to cut the fish sauce in half, but we really enjoyed it. It is very simple and fast to make. You can marinate the steaks up to 3 hours. Prep time is excluding the marinating time.
- 1 tablespoon sugar
- 1⁄3 cup soy sauce
- 2 lbs beef rib eye steaks, 1 inch thick
- 1 teaspoon sugar
- 1⁄4 cup fresh lime juice
- 1⁄4 cup asian fish sauce (naam pla)
- 1 -2 teaspoon coarsely ground dried red chili
- 1⁄4 cup finely chopped fresh cilantro
- 1⁄4 cup finely chopped of fresh mint
- 1⁄4 cup minced shallot
- 1 tablespoon toasted rice powder
- 2 scallions, finely chopped
- fresh mint sprig
- soft lettuce leaf, such as bibb
Directions See How It's Made
- Dissolve 1 tablespoon sugar in soy sauce and put in a large resealable plastic bag and add steaks, pressing out excess air.
- Marinate, turning once, chilled, at least one hour.
- Preheat grill.
- Drain steaks, discarding marinade, and grill 4 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
- Let stand 5 minutes before cutting into 1/4-inch thick slices.
- Toss steak with remaining teaspoon sugar and remaining ingredients.
- Toasted Rice Powder: toast 1/4 cup raw sticky or jasmine rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 4 to 6 minutes.
- Cool rice and grind to a coarse powder with a mortar and pestle or in an electric coffee grinder.