|Nutritional Guidelines (per serving)|
This might just be the best steak you've ever eaten, and it's deceptively simple to make. Just stir together the simple marinade mixture, massage into the steak, and marinade as long as possible (up to 24 hours). The marinade is Thai in origin with influence from the Chinese-Thai sector. 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. My husband has tested and re-tested this recipe, and declares it his absolute favorite. I hope it will also become yours.
- 2 beef steaks (or bison, your choice of cut, any size, fat left on)
- For the Marinade:
- 4 garlic cloves (minced)
- 1/4 cup onion (finely chopped)
- 1-2 chilies (red fresh, minced remove seeds for less heat, or omit for very mild steak)
- 3 tbsp. hoisin sauce
- 4 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1/2 tsp. lime juice
- 3 tbsp. brown sugar (brown, heaping)
Combine all 'Marinade' ingredients together in a large cup. Stir well to dissolve sugar.
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 turn several times, ensuring all sides of the steak are well saturated. Cover and leave in refrigerator to marinate at least 2 hours, preferably longer (up to 24 hours).
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. Again, allow steak enough time to sear before turning. Spoon over some of the leftover marinade from the marinating plate/dish, then discard. Continue grilling steak until done to your liking.
Transfer cooked steaks onto individual plates. Can be garnished with a sprinkling of fresh coriander if desired. Serve with your choice of rice, potatoes, or salad. ENJOY!
Other Ways of Using this Special Marinade:
My husband and I love this marinade so much, we have used it on grilled pork and chicken, grilled shrimp (with and without the shell), and to make grilled chicken wings. Another method is to cut up beef or chicken pieces into small cubes or strips, marinate in the special marinade, then skewer and cook over a hot grill. This makes for an easy satay dish without going to all the work of traditional Thai Satay.