Grilled Sirloin With Thai Hot & Tangy Steak Sauce Recipe
Ingredients
| Juice 1 lime or lemon | ||
| 1 small red Bermuda onion, cut in quarters, sliced paper-thin | ||
| Red peppers | 2 Small, minced | |
| Garlic | 3 Clove (5gm), finley minced | |
| Cilantro leaves | 1 Tablespoon, shredded | |
| Mint leaves | 1 Tablespoon, shredded | |
| Asian fish sauce | 1/4 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Boneless beef | 1/2 Pound | |
| Vegetable oil | ||
Directions
To prepare steak sauce, in a medium-size bowl, squeezejuiceof 1 lime over onion.
Let stand 30 minutes.
Pour off and discard lime juice.
With a mortar and pestle, grind chili peppers and garlic to a paste or mince as finely as possible.
Stir paste, cilantro, mint, fish sauce, 1/4 cup lime juice and sugar into onion; mix well.
Cover tightly until needed.
Preheat charcoal grill 30 minutes.
Brush-beef lightly with oil.
Sear on both sides; reduce heat slightly.
Continue grilling 10 to 12 minutes or until medium-rare or to desired degree of doneness.
Let stand 5 to 10 minutes before carving in thin slices.
Spoon steak sauce over each serving.
Let stand 30 minutes.
Pour off and discard lime juice.
With a mortar and pestle, grind chili peppers and garlic to a paste or mince as finely as possible.
Stir paste, cilantro, mint, fish sauce, 1/4 cup lime juice and sugar into onion; mix well.
Cover tightly until needed.
Preheat charcoal grill 30 minutes.
Brush-beef lightly with oil.
Sear on both sides; reduce heat slightly.
Continue grilling 10 to 12 minutes or until medium-rare or to desired degree of doneness.
Let stand 5 to 10 minutes before carving in thin slices.
Spoon steak sauce over each serving.
Chef
