Or, Grilled Steak With Spicy Shallot Sauce Recipe — ThaiTable.com.
[This is not a Thai cuisine web page, so I'll skip the wordplay here].
We love Thai food, and we’re just getting on a bit of a roll making it at home. This recipe is not hard hard at all, and you really get maximum wow-factor because it’s VERY Thai tasting. You just need to make sure you have a few key ingredients at hand. Like fish sauce (nam pla, which you can get for a buck at any Asian market).
We made this on Saturday, and it was superfantastic! It really reminded me of a Chimichurri from Peru we did a while back. Same basic idea: perfectly grilled and sliced steak, ladled with something piquant and sour and green. YUM!
You’re really just making a condiment here, and putting it to use on an amazingly cooked piece of meat. That’s the beauty. Shallots or onion, very finely chopped, mint/basil/cilantro coarsely chopped, fish sauce, lime juice, and fiery red chilli (fresh or dried). It should be a loose sauce/salsa texture, less pourable than spoonable.
We put the steak and the sauce over rice for a dinner, with some pea pods on the side. Next time, I’ll try it as a salad, when cucumbers and tomatoes are good. Look at the Google Image Search for Nua Yang for ideas. [Trick: whenever I want to figure out a new dish or method I G.I.S. it! It helps immensely.]
Your steaks could be marinated too, with tamarind and stuff, like this Waterfall Beef Salad. But really, if you know how to get your steak perfect, who needs marinade?
Try it!! It’s really impressive.
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