Broiled Sirloin with Thai Sauce
This easy broiled steak recipe is based on the classic Thai dish Weeping Tiger Beef. One of the more curious ingredients in this recipe is the addition of ground toasted rice in the dipping sauce. Varying textures are an important feature of Thai cuisine, and this ingredient is a good example, adding more texture than taste. It may seem like a strange and superfluous ingredient until you try it for yourself. Then you may start to find that bit of grittiness appealing -- perhaps even slightly addictive.
2 sirloin steaks
1 tablespoon oyster sauce
1 tablespoon soy sauce
3 tablespoons fish sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
6 tablespoons fish sauce
5 tablespoons lemon juice
2 teaspoons sugar
2 to 3 tablespoons ground toasted rice or 2 to 3 tablespoons ground peanuts
1 teaspoon dried chili flakes
1/4 cup finely chopped tomato
1/4 cup coriander leaves and stems
Combine marinade ingredients together in a cup, stirring until the sugar dissolves.
Pour this mixture over the meat. Turn the steaks several times in the marinade and set in the refrigerator for at least 30 minutes (or up to 24 hours).
Combine all sauce ingredients together in a bowl.
For the ground toasted rice, place 1 tablespoon uncooked sticky rice in a frying pan or wok. Stirring constantly, "dry fry" it over medium-high heat, then grind it to a powder using a coffee grinder or pestle and mortar. Stir it into the sauce.
Taste test the sauce, adding more fish sauce if you'd like it saltier, or more sugar for a sweeter sauce. Add more chili flakes or fresh-cut chili for a spicier sauce.
Set oven to "broil" and place oven rack on the second-to-highest rung.
Place marinated steaks either in a broiling pan, or on a regular baking sheet lined with foil. Broil 6 to 8 minutes, then turn and broil the other side. Note that for this dish the steak should remain pink in the middle.
Slice the steak as thinly as you can and place on a platter together with the sauce. If desired, garnish the platter with cucumber and tomato slices.