Spicy Thai Strip Steaks a la Plancha 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Jun 19, 2019

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 the amount of crushed red pepper flakes.

Make Ahead: The steaks need to marinate for 1 hour at room temperature.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 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-inch piece 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 or 2 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
  • For serving
  • 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

Directions

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.

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Recipe Source

Adapted from “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius,” by Jamie Purviance (Houghton Mifflin Harcourt, 2019).

Tested by Andy Sikkenga.

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