| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Thai |
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Fresh lime juice |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sugar |
| 2 |
|
4-inch fresh hot chilies (preferably red) or jalapeno peppers, seeded and sliced thin crosswise; (wear rubber gloves) |
| 1/3 |
c |
Thinly sliced fresh mint leaves,; or to taste |
| 1 |
lb |
Boneless sirloin steak; (about 1 1/2 inches thick) |
|
|
Freshly ground black pepper to taste |
|
|
Vegetable oil for brushing the steak and for frying |
| 3/4 |
c |
Thin lengthwise slices of shallot |
| 3/4 |
lb |
Green beans, trimmed, cut diagonally into 3/4" pieces, and cooked until crisp- tender |
| 1 1/4 |
c |
Fresh bean sprouts,; rinsed & ends trimmed |
INSTRUCTIONS
FOR THE DRESSING
Make the dressing: Mince and mash the garlic with the salt until the
mixture forms a paste. In a small bowl stir together the lime juice, the
soy sauce, the sugar, the garlic paste, the chilies, and the mint until the
sugar is dissolved and let the dressing stand at room temperature for 30
minutes to develop the flavors.
Sprinkle both sides of the steak generously with the pepper, rubbing the
pepper into the meat, and brush them with some of the oil. Grill the steak,
seasoned with salt, on a well oiled rack set 4 to 5 inches over glowing
coals, turning it once, for 16 to 18 minutes, or until it is springy to the
touch for medium-rare meat. (Alternatively, the steak may be cooked in the
same manner in a well-seasoned ridged grill pan, brushed with the oil and
heated over moderately high heat until the begins to smoke.) Transfer the
steak to a cutting board and let it stand for 15 minutes.
While the steak is grilling, in a skillet heat 1/2 inch of the oil over
moderately high heat until it is hot but not smoking and in it fry the
shallot, stirring, for 30 seconds to 1 minute, or until it is golden.
Transfer the shallot with a slotted spoon to paper towels and let it drain.
The shallot may be cooked 1 day in advance and kept covered and chilled.
Cut the steak across the grain into 1/4-inch-thick slices and divide the
slices among 4 plates, overlapping them in the center. Surround the steak
with the green beans, top the green beans with the bean sprouts, and
sprinkle the bean sprouts with the shallot. Spoon 2 tablespoons of the
dressing over each serving of steak and serve the remaining dressing
separately.
Yield: 4 servings
Recipe By :COOKING LIVE SHOW #CL8683
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 17:10:49 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”