Recipe: Griddled beef with a spicy Thai dressing
PUBLISHED: 14:41 07 September 2016
Lisa Osman’s griddled beef recipe with spicy Thai dressing is perfect for cooking on the barbecue
This month’s recipe can be cooked ahead of time or is ideal for the barbecue. But if the weather changes it can easily be cooked inside. This serves four as part of a ‘pass and share’ platter with other dishes or two generous portions. You will need a griddle pan suitable for conventional or AGA cooking or a barbecue.
• 2 x 225g rump or rib eye steaks
For Thai dressing:
• 2 red chillies – cut in half, seeds removed and finely chopped
• 2 cloves garlic finely crushed
• 1 bunch coriander roughly chopped (approx 3 tablespoons)
• 3 stalks of mint- stems discarded, leaves removed and roughly chopped (approx 1 teaspoon mint)
• 3 cm fresh root ginger finely grated
• 1 tbsp fish sauce
• Fine zest and juice of a lime
• 2 tsp soft light brown sugar
• 4 stalks lemon grass, outer leaves removed and finely sliced
• 4 lime leaves finely shredded
1. Allow the steaks to come to room temperature and rub them with a little rapeseed oil. In the meantime preheat griddle on AGA boiling plate or light the barbecue.
2. When griddle or pan is smoking hot, sear the steaks one at a time and continue cooking. Allowing 2-3 minutes per side. If you have an AGA you may want to finish cooking on floor of roasting oven. I recommend for this recipe that you do not cook any more than medium rare.
3. Rest steaks for at least 10 minutes and then carve across the grain in even slices.
4. Meanwhile mix the Thai marinade together or combine the ingredients in a food processor. Check for seasoning and add more lime juice or fish sauce if needed.
5. Twenty minutes before you eat, pour marinade over sliced beef. Do not add the marinade too early as it will continue to ‘cook’ the beef making it look grey and unappetising.
6. Wash salad, toast peanuts and cook noodles - see serving suggestion. Then arrange everything on a beautiful platter, garnish with fresh herbs and serve at the table.
To serve. Try a crisp salad of Chinese leaves or pak choi, with toasted peanuts and thinly sliced red pepper or noodles dressed in sesame oil with fresh chopped coriander.
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