Crying Tiger Char Grilled Beef
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4 x good-quality sirloin steaks (faux-filet)
2 tbsp fish sauce/ nuoc mam
1 tbsp oyster sauce (most supermarkets have this)
1 tbsp soy sauce
2 tbsp cognac
2 garlic cloves (minced)
3 tbsp peanut oil
1 tsp. sugar
For the sauce:
1 tsp chopped red chile (just add what you can handle)
1 finely chopped shallot
Handful of chopped coriander
1 tbsp fish sauce/ nuoc mam
3 tbsp fresh lime juice
Finely chopped fresh lemongrass (if you can’t find this, then you can buy dried lemongrass)
Garnish:
More chopped coriander
Sliced cucumber
Steamed rice
Instructions:
4 servings.
For the serving sauce:
In a large bowl, prepare the marinade sauce with the fish sauce, oyster sauce, soya sauce, minced garlic, oil, sugar & cognac and stir well. Place the beef in the bowl and make sure to cover the meat in the sauce. Cover and set aside at room temperature for 2-3 hours or overnight in the fridge.
Prepare the steamed rice of your choice. Make the side sauce in a small bowl, with the chopped chile, finely chopped shallot, chopped coriander, fish sauce and lime juice. Should you prefer a spicier, sweeter or more acidic sauce, simply season to your liking.
Heat your griddle pan to a maximum heat and when the pan is sizzling hot, grill the beef approx 3 minutes on each side, or to your cooking preference (medium, well done or ‘saignant’). The beef is best underdone, so try not to evercook it.
When ready, slice the beef thinly, place a handful of chopped coriander on top and drizzle with sauce. Serve with hot steamed rice, sliced lime and cucumber on the side.
From mimithorisson