July 8, 2011

Queen Cuisine – Grilled Thai New York Steak with lime sauce

I rarely EVER cook steak. It’s generally not in our budget and we aren’t huge red meat eaters, but we LOVE steak. Who doesn’t? So when Albertsons asked me to be part of their Albertsons Grilling Showdown (which requires cooking New York Steak) I got a little worried. But I agreed to do the Grilling Showdown, because it’s for a good cause and I started searching for some delicious recipes. I found this recipe and I like it so much I’m sharing it as today’s Queen Cuisine Recipe – Grilled Thai New York Steak.

INGREDIENTS

Three (3) New York Strip Steaks, cut 1 1/2 inches thick (I’m guessing you can use any cut of beef for this. For the tougher meats, just marinate longer.)

MARINADE
4 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon hot chili oil (I used Sriracha Hot Chili Sauce)
10 cloves garlic, crushed
1 tablespoon McCormick Montreal Steak seasoning

LIME SAUCE
4 tablespoons fresh lime juice
4 tablespoons soy sauce
1 teaspoon brown sugar

Cilantro sprigs for garnish

DIRECTIONS

  1. In a small bowl, combine all marinade ingredients. Whisk until blended.
  2. Put steaks into a sealable bag (like Ziploc). Add marinade. Seal bag and toss to distribute marinade. Marinate at room temperature for 30 minutes.
  3. While steaks are marinating combine your lime sauce ingredients in a small bowl: lime juice, soy sauce and brown sugar.
  4. Get your grill started
  5. Remove steaks from marinade. Sear steaks over direct heat with the grill covered, four (4) minutes per side.
  6. Then cook on a less intense heat until they are done to your liking. I always seem to overcook mine, but I don’t really like rare meat, so it’s okay with me.
  7. Let meat rest for a few minutes after grilling
  8. Slice steaks and put slices on serving plates. Top slices with lime sauce and cilantro sprigs.

Both times I’ve made this recipe it has turned out very moist. We grilled up some garlic scapes and corn on the cob to go with it.

Let’s hope it’s a winning recipe tomorrow at the Albertsons Grilling Showdown!

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(Recipe credit: Terry Gruggen)

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