Spicy Thai Steaks a la Plancha. Here, you get a twofer - main and salad - that are marinated and dressed with the ingredients we know and love in Thai cuisine: ginger, fresh mint, lime juice, toasted sesame oil and more. Choose strip steaks that are not so thick (3/4 inch at most), and they'll cook in under 10 minutes. (P.S.: It's not all that spicy, so feel free to ramp up the ingredients to suit your tastes.)
4 to 6 servings
The flavor of this steak - a.k.a. top sirloin, New York strip, Kansas City strip - comes alive with the use of a hot metal griddle, called a plancha. The recipe includes a salad with complementary flavors in its dressing.
We found these not overly spicy, so feel free to ramp up amount of the crushed red pepper flakes.
MAKE AHEAD: The steaks need to marinate for 1 hour at room temperature.
For the steaks and marinade
2 tablespoons low-sodium soy sauce
2 tablespoons Shaoxing wine or mirin
2 tablespoons grapeseed oil (may substitute vegetable oil)
2 cloves garlic, grated
One 1 1/2 peeled fresh ginger root, grated (1 tablespoon)
4 strip steaks (about 10 ounces each and 1 to 1 1/4 inches thick), fat trimmed to 1/4-inch or less
For the dressing
1/4 cup fish sauce
2 tablespoons toasted sesame oil
3 tablespoons packed dark brown sugar
3 tablespoons fresh lime juice (from 1 limes)
3 tablespoons thinly sliced shallot
2 tablespoons minced cilantro leaves
2 tablespoons minced mint leaves
1 teaspoon crushed red pepper flakes, or as needed
1 tablespoon toasted sesame oil
12 to 15 ounces (6 cups) mesclun/mixed salad greens
1/3 cup thinly sliced English (seedless) cucumber
1/3 cup shredded carrot
1/3 cup fresh bean sprouts
1 lime, cut into wedges
For the steaks and marinade: Whisk together the soy sauce, the Shaoxing wine or mirin, the grapeseed oil, garlic and ginger in a 13-by-9-inch glass or ceramic baking dish until well incorporated. Add the steaks in a single layer, turning to coat them all over. Cover and let sit at room temperature for 1 hour, turning the steaks another time or two.
For the dressing: Combine the fish sauce, the 2 tablespoons of toasted sesame oil, brown sugar, lime juice, shallot, cilantro, mint and crushed red pepper flakes in a liquid measuring cup, stirring until the sugar has dissolved. Taste, and add more crushed red pepper flakes, as needed. Let this sit while you grill the meat.
Prepare the grill for direct heat: Preheat to high (450 to 550 degrees). Place your large cast-iron griddle on the grill, close the lid and allow 10 to 15 minutes for the griddle to get very, very hot.
Open the lid and place the steaks on the griddle, spacing them at least an inch apart. Discard the remaining marinade. Close the lid and grill for 5 to 7 minutes (medium-rare; 125 to 130 degrees), turning them halfway through. Transfer the steak to a cutting board to rest for 5 minutes.
When you're ready to serve, thinly slice the meat against (across) the grain, on a slight diagonal. Arrange the slices on a platter. Re-stir the dressing, then spoon all but a tablespoon of it over the meat.
Add the tablespoon of toasted sesame oil to what's left of the dressing, whisking to blend them.
Toss together the salad greens, cucumber slices, carrot and bean sprouts in a serving bowl. Pour the sesame oil-dressing over the top and toss to coat.
Serve the salad alongside the steak, with lime wedges.
Ingredients are too variable for a meaningful analysis.
(Adapted from "Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius," by Jamie Purviance. Houghton Mifflin Harcourt, 2019.)