delicious enough to make even a tiger cry. This is for one, but easy to quardruple. Does not include 20 min marinade time
for the steak
- 1 garlic clove, sliced
- 4 coriander sprigs
- 1 1⁄2 teaspoons fresh green peppercorns, available from specialist stores
- 1 teaspoon nam pla (Thai fish sauce)
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 1⁄2 lb sirloin steak
for the chili sauce
- 1 teaspoon Thai rice
- 3 teaspoons nam pla (Thai fish sauce)
- 3 teaspoons lemon juice
- 1⁄4 teaspoon sweet chili paste
- To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar.
- Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
- For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
- Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
- For the steak, 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. Leave the steak to stand for a few minutes before slicing into strips.
- Serve the steak with the chilli sauce and accompany with rice.
Wow! I really liked the flavor of the chile sauce. It has a nice peppery bite which is spicy to be sure, but the flavor of the different kinds of pepper was very nice. I really think this should be more of a dinner entree than a snack, since 8 ounces of steak with sides is plenty for me as a meal. I really do think the sirloin should marinate longer, not so much for extra flavor than to try to tenderize it. For myself, I would just get a better steak for this the next time I prepare. Thanks for posting, Marra! ~Sue