Best Thai Marinated Grilled Sirloin Recipes

GRILLED BEEF STEAK IN THAI MARINADE

Steps:

• Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
• For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
• Cover, and blend or process until smooth.
• Pour marinade over meat.
• Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
• Drain steaks, reserving marinade.
• Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
• Discard any remaining marinade.
• Remove steak from grill, and let stand 5 minutes
• Thinly slice meat across the grain.
• Note:
• You can make marinade up to 24 hours ahead. Marinate steak as directed.

GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE

Steps:

• In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
• In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
• Place beef steak in large shallow dish.
• Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
• Rub mixture firmly into beef.
• Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
• Place steak on grid 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 grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
• Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
• Serve immediately.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.

HOW TO MAKE BEEF SATAY

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

WEEPING TIGER (THAI MARINATED BEEF)

Steps:

• To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar.
• Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
• For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
• Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
• For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
• Serve the steak with the chilli sauce and accompany with rice.

EASY SIRLOIN THAI SALAD

Steps:

• 1) Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2) Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 3) Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.