The food lab better home cooking through science ( PDFDrive ) 416
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SPICYTHAI-STYLE
FLANKSTEAKSALAD
This is probably my favorite beef marinade of all time.
Sweet, spicy, sour, and salty, it encompasses the four
basic flavors ofThai cuisine.While there’s no salt added
totherecipe,thefishsauceandsoysauceareplentysalty.
NOTES:Youcanalsocookthemeatindoorsinagrillpan
or in a large skillet—split the steak crosswise in half so
youcanfititinthepan.Flanksteakcanbereplacedwith
hanger,skirt,orflapmeat.
SERVES4
FortheMarinade
½cuppackedbrownsugar
¼cupwater
3tablespoonsAsianfishsauce
2tablespoonssoysauce
⅓cuplimejuice(from3to4limes)
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
1tablespoonThaichilepowderorredpepperflakes
¼cupvegetableoil
1flanksteak(about2pounds)
FortheSalad
½cuplooselypackedfreshmintleaves
½cuplooselypackedfreshcilantroleaves
½cuplooselypackedfreshbasilleaves
4mediumshallots,finelysliced(about1cup)
1smallcucumber,cutinto½-inchchunks
1to2cupsmungbeansprouts,rinsedanddried
1.Tomakethemarinade:Combinethesugarandwaterin
a small saucepan and heat over medium heat, stirring,
until the sugar is completely dissolved. Transfer to a
small bowl. Add the fish sauce, soy sauce, lime juice,
garlic, and chile powder and stir to combine. Transfer
half the marinade to a small container and reserve.Add
theoiltotheremainingmarinadeandwhisktocombine.
Placetheflanksteakinagallon-sizedzipper-lockfreezer
bag,addthemarinade,pressouttheair,andsealthebag.
Allow the meat to marinate in the refrigerator, turning
occasionally,foratleast1hour,andupto12hours.
