Grilledthaisirloinwithtangylimesauce Recipes

GRILLED BEEF STEAK IN THAI MARINADE

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.

MILD THAI BEEF WITH A TANGERINE SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
• Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
• Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
• Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
• Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.

GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE

Steps:

• In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
• In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
• Place beef steak in large shallow dish.
• Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
• Rub mixture firmly into beef.
• Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
• Place steak on grid over medium, ash-covered coals.
• Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
• Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
• Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
• Serve immediately.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.