We loooove Thai Food here at milk every moment, in fact we love it so much we just had to share this little recipe with you.
We were inspired to share this recipe with you after going to Thai Square, one of my favourite Thai Restaurants in Toronto.
- 25 Minutes
- Marinate: 24 Hours, Barbecue 6 Minutes
- 4 to 6 Servings
- 1 to 11/4 lb (500 to 625 g) hanger or flank steak, scored
- ½ cup (125 mL) each fish sauce and oyster sauce
- ½ cup (125 mL) palm sugar or packed brown sugar
- 1/3 cup (75 mL) coarsely chopped pale ends of lemongrass stalks
- 16 peeled whole garlic cloves, about 1 head
- ¼ cup (60 mL) coarsely chopped coriander root
- Thai Aioli
- 1 lime
- ½ cup (125 mL) mayonnaise
- ¼ cup (60 mL) chopped coriander leaves
- 1 tbsp (15 mL) finely grated ginger
- Pickled Papaya Salad
- 2 cups (500 mL) equal combination of very thinly julienned peeled green papaya, red pepper and red onion
- 3 tbsp (45 mL) bottled tamarind paste
- 4 tsp (20 mL) water
- 11/2 tsp (7 mL) each lime juice and fish sauce
- 3/4 tsp (4 mL) granulated sugar
- 2 small baguettes, about 12-inches (25-cm) each
- ¼ cup (60 mL) finely chopped peanuts
- 20 to 30 small Thai basil leaves
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Place steak in a dish just large enough to hold it. Place remaining marinade ingredients in a blender and puree until smooth. Pour over top and turn to coat. Marinate steak for 24 hours, turning occasionally.
Finely grate peel of lime in to a medium bowl. Then squeeze lime juice into bowl. Stir in mayonnaise, coriander and ginger. Refrigerate covered until ready to use.
Pickled Papaya Salad
Place papaya, red pepper and onion in a medium bowl. Whisk tamarind paste with water, lime juice, fish sauce and sugar until sugar dissolves. Pour over papaya mixture and toss to coat.
Grease grill and preheat barbecue to high. Remove steak from marinade. Place on grill and barbecue about 3 to 5 min per side for medium-rare. Let stand about 5 min before thinly slicing across the grain.
Leave one side of each baguette attached, and slice through horizontally. For each baguette, spread aioli on both cut sides. Then divide and layer sliced steak on bottom half of each baguette. Sprinkle with crushed peanuts, then pickled papaya salad. Finish with whole Thai basil leaves and tops of baguettes.
TIP: Scoring your meat helps to tenderize it and allow better marinade penetration. Using a sharp knife, cut steak on both sides, every inch (2.5 cm) in a diamond pattern, about ¼ in. (0.5 cm) deep.
Source: David Robertson