Lidia Bastianich and her daughter, Tanya Manuali, have come out with their eighth cookbook, “Lidia’s Celebrate Like an Italian.”
Grilled Thai Sirloin with Tangy Lime Sauce
It's not polite to talk with your mouth full, but my husband couldn't resist when he took his first bite of this Thai-inspired steak dish, which is easy enough that my teenage daughter got it ready while I was at work. "This is grrrreat!" he exclaimed between chews, sounding very much like Tony the Tiger.
I served the steak with a warm curried rice salad, but it also would be excellent tucked inside a flour tortilla, You also could layer slices in a crusty roll or on top of salad.
- 1 1/4 pounds well-trimmed boneless beef top sirloin steak, cut 1-inch thick
- For marinade:
- 3 tablespoons soy sauce
- 2 teaspoons olive oil
- 1/2 teaspoons hot chili oil
- 2 tablespoons garlic powder or crushed fresh garlic
- 3/4 teaspoon pepper
- 1/3 cup finely chopped fresh cilantro
- For sauce:
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1/2 teaspoon packed brown sugar
- 1/4 teaspoon pepper
Preheat charcoal or gas grill to medium-high.
In small bowl, combine soy sauce, olive oil and hot chili oil; whisk until blended. In second small bowl, combine garlic and 3/4 teaspoon pepper. Place beef in large shallow dish. Pour 1/2 of soy sauce mixture over one side; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro. Rub mixture firmly into beef. Turn steak over and repeat. Cover and marinate in refrigerator 20 minutes.
Place steak on grill over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium-rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients. Place on grill near edge to heat until hot.
Carve steak crosswise into thin slices; arrange on heated platter. Spoon sauce over beef. Serve immediately.
Makes 4 servings.
-- Oregon Beef Council