GRILLED BEEF STEAK IN THAI MARINADE
Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bring the flavors of Thailand to this Beef Steak recipe.
Provided by FoodieFanatic
Categories Steak
Time 16m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
- For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
- Cover, and blend or process until smooth.
- Pour marinade over meat.
- Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
- Drain steaks, reserving marinade.
- Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
- Discard any remaining marinade.
- Remove steak from grill, and let stand 5 minutes
- Thinly slice meat across the grain.
- Note:
- You can make marinade up to 24 hours ahead. Marinate steak as directed.
Nutrition Facts : Calories 176.5, Fat 7, SaturatedFat 3.9, Cholesterol 68, Sodium 347.7, Carbohydrate 1.7, Sugar 1.1, Protein 25.5
GRILLED RIBBONS OF THAI-STYLE STEAK
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Categories appetizer
Time 1h19m
Yield 8 to 10 appetizer servings
Number Of Ingredients 30
Steps:
- Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
- In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
- Preheat an outdoor grill.
- Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
- Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
- Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
- In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
- Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
- Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.
GRILLED THAI BEEF SALAD
Provided by Ellie Krieger
Categories main-dish
Time 4h30m
Yield 4 servings (1 serving is about 2 1/2 cups salad)
Number Of Ingredients 12
Steps:
- Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
- Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
- Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
THAI BEEF MARINADE FOR BBQ
Make and share this Thai Beef Marinade for BBQ recipe from Food.com.
Provided by Oolala
Categories Steak
Time 12h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend all the ingredients except for the meat.
- Reserve 1/3 of the total mixture and put it in the refrigerator.
- Put the meat in the rest of the marinade and refrigerate overnight.
- Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
- Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
- Serve at room temperature.
Nutrition Facts : Calories 912.7, Fat 80.9, SaturatedFat 26, Cholesterol 159.3, Sodium 992.3, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 42.1
THAI BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
THAI GRILLED BEEF
Provided by William Norwich
Categories dinner, project, main course
Time 2h30m
Yield 8 salad portions
Number Of Ingredients 2
Steps:
- Place the meat in a bowl and coat with the marinade. Cover and refrigerate at least 2 hours. Grill or broil, browning all sides, until rare to medium rare, about 25 minutes.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 38 milligrams, TransFat 0 grams
THAI GRILLED BEEF SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 2h
Yield Four servings
Number Of Ingredients 23
Steps:
- Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.
- Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.
- Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.
- Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.
- Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.
- Bring the meat to room temperature. Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.
- To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1222 milligrams, Sugar 13 grams, TransFat 0 grams
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