Sunday, May 11, 2008

Vietnamese Steak
This was insanely good. This precise mix of flavors: charred, salty and rich, is pretty much exactly what you want to taste when you're craving steak. The recipe came out of a back issue of Saveur. In Vietnamese its called Thit Bo Bit-Tet (pronounced Teet Baw Beet-teht).
Photo by Andre Baranowsky

3 tbsp. Maggi seasoning sauce
3 tbsp. vegetable oil
3/4 tsp. freshly ground black pepper
6 garlic cloves, finely chopped
1 top sirloin steak (about 1 1/2 lbs. in all)

1. Stir together Maggi seasoning sauce, oil, pepper, and garlic in a wide, shallow dish. Add steak; rub all over with marinade. Cover; let marinate at room temperature for 30 minutes.

2. Remove steak from marinade; scrape off most of the garlic. Heat a large cast-iron skillet over medium heat. Add steak and cook until well browned, 3–4 minutes; flip steak and cook until medium rare, 2–3 minutes more.

3. Transfer steak to a cutting board; tent with foil. Thinly slice both steaks across the grain. Serve with rice, and any accumulated juices.

Serves 2-3

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