It’s been a while since I shared a savoury food recipe. Most of my days in the kitchen is spent working on recipes for sweet baked goods usually because I tend to have the ingredients at hand. As they say, baking is more of a science, and cooking, more of an art.
I don’t count myself a great cook by any means, but I’m proud to say that at the very least, I’ve not burned down our kitchen. I also happen to be quite the lazy cook. The more ingredients I see on a recipe, the more I cannot be bothered to make it. Also, if I happen to have most of the ingredients on the list, then I’m more than game to give it a go.
The other day, Flo mentioned wanting to go for Thai food for dinner. It didn’t quite register with me though as I thought the plan was still up in the air when we spoke of it a couple days earlier. So I simply assumed that we weren’t going after all and I decided to do something sweet for Flo and try my hand at cooking something Thai-inspired.
This recipe for Thai-grilled Steak is really simple and doesn’t require a whole basket of ingredients. Just make sure you get a good cut of steak so that it’ll be nice and tender after being cooked. I didn’t think there was quite enough of a spicy kick though so I might add in an extra piece of Thai bird’s eye chilli into the marinade next time.
The nice thing about making this is you can have the steak in a salad, or stir-fried with vermicelli. You can even cook down the marinade to form a luscious, flavourful gravy that will go perfectly with rice.
I also made a simple recipe of Pickled Carrots for the bit of tart and a bit of sweetness to balance off the heat. So. GOOD!
Thai-Styled Grilled Beef:
200g sirloin steak
20g Fresh Basil
8g Fresh Cilantro
2tsp Minced Garlic
1 Tbs Fish Sauce
1 Lime, Zested and Juiced
1 Bird’s Eye Chilli
1/2 Tbs Brown Sugar
1/4 Cup Sunflower Oil
- Whizz everything up together (Apart from the steak of course).
- Pour marinade into a ziplock bag along with the beef and let sit in the fridge for 4 hours or overnight.
- Remove from fridge about 20min before cooking to allow the steak to reach room temperature.
- Heat pan on medium heat. Once ready, cook steak to your desired doneness. About 3 minutes on each side for medium rare which is how we usually prefer ours.
- Remove steak from pan and allow to rest before slicing.
1 Carrot, Julienned
1/4 Cup Rice Vinegar
1/3 Tbs Sugar
1 tsp Salt
- Put everything together in a bowl and let sit for 30min.
- Drain liquid from the carrots and you’re ready to go!
As you can see, I made it into a nice big wrap that refused to bundle up nicely so I ended up having to swaddle it in foil like a big, badass baby. Spinach and Rocket leaves, with Cherry Tomatoes, Roasted Onions, Pickled Carrots, Creamy Avocado, Fresh Basil and Cilantro, and of course, Sliced Thai-Grilled Steak. I ended up not having to use any sauce for moisture because the pickled carrots more than made up for the absence.
This was a really substantial dinner and while not authentically Thai, the essence of Thailand was clearly there. And… We did quell Flo’s cravings a few days later when we met up with a couple of his friends and dined at a nice, Thai restaurant that left the taste of garlic in our mouths and the burn of chilli on our lips!