Thai Beef Grill
Thick-sliced Vidalia onions and beef steaks, grilled to charred perfection, are served with a spicy Thai-style peanut sauce.
2 boneless beef top loin steaks or 1 boneless beef top sirloin steak, cut 1-inch thick (about 1 1/4 pounds)
1 large Vidalia or other sweet onion, sliced (1/2-inch)
3 tablespoons light teriyaki sauce
2 tablespoons light teriyaki sauce
2 tablespoons creamy peanut butter
1/8 to 1/4 teaspoon crushed red pepper
- Brush beef steaks and onion with 3 tablespoons teriyaki sauce. Place on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (top sirloin steak 17 to 21 minutes) for medium rare to medium doneness, turning occasionally.
- Grill onion 15 to 20 minutes or until tender, turning occasionally.
- Using fork, gradually stir 2 tablespoons teriyaki sauce and 2 tablespoons water into peanut butter in small bowl until smooth; stir in red pepper.
- Carve steaks. Serve with onion and peanut sauce.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.