Thai Cowboy Steak with Peanut Sauce
A hearty steak paired with an addicting spunky, spicy peanut sauce. Goes well with a cucumber salad.
2 cloves garlic, sliced
3 fresh cilantro sprigs, chopped
2 teaspoons oyster sauce
1 teaspoon soy sauce
1 tablespoon brandy
4 (10 to 12-ounce) New York strip steaks (about 1-inch thick), each cut in half
Thai Peanut Sauce:
2/3 cup coconut milk
1/2 tablespoon Thai red curry paste
3 tablespoons creamy peanut butter
1/4 cup water
2 tablespoons finely chopped roasted peanuts
1/2 tablespoon palm or cane sugar
1/2 tablespoon fish sauce or to taste
1/4 teaspoon lime juice
- Place the garlic and cilantro in a mortar and pound into a paste. (or you can finely chop by hand.) Transfer to a mixing bowl and stir in the oyster sauce, soy sauce and brandy. Add the steaks and marinate for about 1 hour.
- Preheat the broiler or grill to medium high. Grill the steaks to the desired doneness, about 3 to 5 minutes on each side for medium rare. (You also may pan to sear the steaks.)
- To serve, place 2 to 3 tablespoons of Peanut Sauce on a plate, top with 2 pieces of steak. Serve with a side of cucumber salad or vegetables.
- For Thai Peanut Sauce: Place 1/2 of the coconut milk in a small saucepan and heat over moderate heat. Stir until the coconut is bubbly and fragrant, about 10 seconds. Add the curry paste and keep stirring to prevent burning. Add the remaining coconut milk, peanut butter, water, chopped roasted peanuts, sugar, fish sauce and lime juice. Check for a nice balance of salty, sweet, sour and spicy flavors.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 461; Total Fat: 22g; Saturated Fat: 8g; Cholesterol: 163mg; Total Carbs: 1g; Fiber: 0g; Protein: 60g; Sodium: 237mg.
Recipe and photograph courtesy of National Peanut Board.