Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Beef rib eye |
\N \N | Marinade: |
¼ cup | Soy sauce |
1 tablespoon | Fish sauce |
1 tablespoon | Brown sugar |
\N \N | Dipping Sauce: |
5 smalls | Dried red chiles |
¼ cup | Thai fish sauce |
\N \N | Juice of 2 limes |
1 teaspoon | Palm or brown sugar |
1 teaspoon | Soy sauce |
1 tablespoon | Roasted rice powder |
2 \N | Scallions, finely chopped |
Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside. Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for mediumrare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices.
Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.
Yield: 4 servings
TAMALES WORLD TOUR SHOW #WT1A10