"SIRLOIN STEAK"

Sometimes I crave for a real good steak, but, I often have second thoughts of going to a restaurant for a steak fix due to my previous experiences of either getting a really dry, too salty piece of steak, or not being served with how I requested my meat to be done. I don't mind tho enjoying the side dishes that go with the steak...especially the salads or the potatoes.

The only place where I get more options/choices is when we go to my favorite "churrascaria" (Brazilian "house of barbecue"), the Green Field Restaurant in Long Beach. Whoa! They haven't disappointed me yet... especially those plain salted sirloin grilled cuts they have there.

Oh well. I know it's too much for a weekend craving.

I just make sure I marinate a lean cut of beef once a in a while, so I can just grill it at home whenever I want to have a quick lunch of steak and rice during the weekend (when my husband and I take a break from seafood and greens).

I posted a grilled steak marinade recipe last week, but that was a spicy Thai version. Here is the simpler one I usually make for a quick steak fix.

[CHICHAY TIP: Always remember to "tent" your steak with foil after cooking - only just for a few minutes, just to give time for the meat to reabsorb the juices. This keeps it tender upon serving or slicing.]

- CHICHAY

What You Need:

• 4 cloves garlic, chopped


• 3 tablespoons soy sauce


• 2 tablespoon fresh lime juice


• 1 tbsp Worcestershire sauce


• 2 to 3 tablespoons honey


• 3 tbsp olive oil


• 1 1/2 pounds beef sirloin (or any tender cut steak)


• Salt and black ground pepper

How To:

-Whisk together the garlic, soy sauce, lime juice, honey, Worcestershire sauce, and oil.

-Place beef in a small baking dish, pour the marinade over, and turn to coat.

-Cover and marinate in the refrigerator for a minimum of one hour.

-Preheat the grill to medium-high.

-Remove the beef from the marinade and season it with salt and pepper.

-Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes, or however you want your steak done.

-Remove from grill, tent with foil for about 5 minutes before serving.

-Serve with any salad and white rice. Goes well with a simple "salsa" (tomatoes, onions, cilantro and lime or balsamic vinegar) or cucumber salad.

[CHICHAY TIP: You can always cook this in a regular pan (like frying) over low-medium heat. I suggest you add some unsalted butter to a heated olive oil that you will use for cooking the steak. Transfer the steak to a plate as soon as done and "tent" it with foil for a few minutes before serving it.]

"GRILLED STEAK AND GREEN PAPAYA SALAD"

Craving for Thai food? The Papaya Salad recipe here is an authentic version that I usually see as a standard side used with Thai dishes, especially with meat dishes. There are modified recipes of this Papaya Salad that sometimes require rice vinegar instead of lime juice. I suggest you try alternating lime with vinegar, just so you know which you prefer better. I prefer using the lime because of the subtle sour taste and blends well with the honey.

Grilling the meat to medium rare will keep it really tender, but if you want your meat well-done, just cook it longer than 10 minutes.

But be sure to tent it with foil after grilling/before slicing it. This keeps the meat juicy and really tender.

- CHICHAY

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"GRILLED STEAK AND GREEN PAPAYA SALAD"

Grilled Steak

What You Need:

• 4 cloves garlic, chopped


• 1 Thai bird chile, chopped


• 2 tablespoons soy sauce


• 1 tablespoon fresh lime juice


• 2 to 3 tablespoons honey


• 1/4 cup peanut oil (or olive oil)


• 1 1/2 pounds beef tenderloin or sirloin


• Salt and freshly ground pepper

How To:

-Whisk together the garlic, chile, soy sauce, lime juice, honey, and oil.
-Place beef in a small baking dish, pour the marinade over, and turn to coat.
-Cover and marinate in the refrigerator for a minimum of one hour.
-Preheat the grill to medium-high.
-Remove the beef from the marinade and season it with salt and pepper.
-Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes.
-Remove from grill, tent with foil, and let rest 10 minutes before slicing into 1/4-inch thick slices.

Green Papaya Salad (Som Dum)

What You Need:

1 large Green Papaya (yield is 2-3 cups)
2 big cloves garlic peeled (crushed lightly)
4 Thai red and green chili peppers or 1 Serrano peppers (crushed lightly)
1/2 cup of sliced tomatoes
1 tbs Coconut Palm Sugar (or regular sugar/splenda)
2-3 tbs. fish sauce (patis)
2 tbsp lime juice
1/4 cup roasted peanuts(optional)
3-4 green beans (optional)
1 cup of shredded iceberg lettuce

How To:

-Peel the skin from the green papaya
-Use a shredder and shred the papaya
[CHICHAY TIP: if you do not have time to do your own shredding, you can buy from the local Asian Market freshly-shredded papaya and carrots. They are available at the 99 Ranch Market.)
-Mix together and gently smash together the garlic and chili peppers.
-Add shredded papaya and mix well.
-Add in sliced tomatoes, sugar, fish sauce lime juice, and mix well together, mashing lightly.
-Serve the papaya salad on a bed of the shredded lettuce, and top with the sliced grilled beef.
-Top with roasted peanuts and green beans (optional).