Thai steak is very similar to any kind of grilled steaks but the main difference lies in the choice of ingredients. Thai steak is cooked primarily with the usage of Thai ingredients like soy sauce and Thai sweet basil.
The steak is first marinated in the marinade and then grilled. The sweet and spicy steak tastes great when served with salad.
Difficulty Level: Easy
Servings Per Recipe: 4
Time Required For Preparation: 1 hour
Time Required For Cooking: 10-12 minutes
1 sauté pan
1 mortar and pestle
1 barbecue grill
1 kitchen brush
1 shallow dish
2 lb. of beef steak
1 teaspoon of light soy sauce
4 cloves of garlic, peeled and finely chopped
1 teaspoon of freshly squeezed lemon juice
3 teaspoons of honey
A handful of chopped fresh sweet basil
1 stalk of lemongrass, finely chopped
1 red chili, sliced
1 teaspoon + ½ teaspoon of coriander seeds
A pinch of salt
Freshly ground black pepper
Method Of Cooking
1. Remove the steaks from the refrigerator at least 1 hour prior to cooking them. This will thaw the steaks and will facilitate even cooking. Now take a sauté pan and place it on the stove. Light up the flame and turn the knob to set the flame on medium low.
Wait for the pan to heat up. Once the sauté pan heats up, put the coriander seeds in it and toast the seeds by shaking the pan at regular intervals. Shaking the pan ensures that the seeds are getting evenly toasted. Let the coriander seeds toast for 1-2 minutes or until they start making a popping sound.
2. Once the spices start to pop, turn off the flame and remove the sauté pan from the stove to cool down the coriander seeds. While the toasted coriander seeds are cooling down, take the steaks and trim off any excess fat from them. Now take the cooled down coriander seeds and put them into a mortar. Slowly pound the toasted coriander seeds to convert them into a fine powder.
To grind the coriander seeds properly, put your left hand over the mortar to keep it stable and to prevent the seeds from flying out of the mortar. Then pound the seeds by holding the pestle at an angle of 65 degrees. While pounding the seeds, pound them once and then drag the pestle towards you to crush the fine peels of coriander seeds.
3. Once the coriander seeds are grinded, transfer the powder to a plate and set aside. Next, take the lemongrass and cut it into very thin slices. Try to cut the lemongrass at an angle because that is how they are cut in authentic Asian way of cooking. Next, take the cloves of garlic and peel away their skins.
Then chop the garlic cloves very finely so that you don’t have to bite on large pieces of garlic when you eat the steak. Once done, put the ground coriander, salt and black pepper in the shallow dish and then mix them up all together. Then add the lemon juice, soy sauce, honey, slices of lemongrass, chili slices and the finely chopped basil to the ground coriander mixture.
4. Stir the mixture with a spoon to get a smooth paste-like marinade. Then take one of the steaks and put it into the marinade. Flip and press the steak to coat it nicely with the marinade and then coat the other steak as well. Let the steaks sit in the marinade for 30 minutes.
In the meantime, preheat your barbecue grill and spray the grill lightly with some cooking spray. Once the marinating time elapses, spray the grill of the barbecue again with some cooking spray and then remove the steaks from the marinade. Place the steaks carefully on the barbecue grill and then close the lid of the barbecue.
5. Grill the steaks for 4-5 minutes on each side or until they are medium rare. Brush the steaks with the remaining marinade while grilling them. Once the steaks are grilled to the desired doneness, remove them from the grill and then place them on a wire rack to cool them down a bit for 5 minutes. Once slightly cooled, cut the steaks in slices and serve with salad.
1. Always use a pair of long tongs while flipping steaks on the grill because you should be careful while cooking.
2. One of the perfect ways to understand the doneness of the steak is to press the palm. For that, place the tip of the index finger over the tip of the thumb.
Then press the palm to check the softness. If your steak is soft like your palm when you press the thumb and the index finger together then your steak is slightly rare. Similarly if the steak is slightly harder then it means that it is medium rare. And if the steak is harder then it suggests that the steak is well done.