Sterling Silver Premium Meats Skirt Steak marinated in Lao flavors and grilled, served with jeow som, sticky rice, cucumber, and butter lettuce.
You can also find this recipe now on Meez.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Sterling Silver Premium Meats.
Jeow Som Marinade
INGREDIENTS
- 10 cloves Garlic
- 1/4 bunch Cilantro, chopped
- 1 (1 1/2-inch) piece Fresh ginger, peeled and roughly chopped
- 3 to 7 ea. Fresh Thai chiles
- 1 cup Fresh lime juice
- 1 cup Fish sauce
- 5 tablespoons Granulated sugar
- 1 ea. Scallion, thinly sliced
- 1 ea. Lemongrass stalk, chopped thinly
METHOD
- Blend and pour over Skirt Steak.
- Marinate 2 hrs to overnight
Jeow Som Dipping Sauce
INGREDIENTS
- 10 cloves Garlic
- 1/4 bunch Cilantro, chopped
- 1 (1 1/2-inch) piece Fresh ginger, peeled and roughly chopped
- 3 to 5 ea. Fresh Thai chiles
- 1/2 cup Fresh lime juice
- 1/2 cup Fish sauce
- 5 tablespoons Granulated sugar
- 1 ea. Scallion, thinly sliced
- 1/2 ea. Lemongrass stalk, chopped thinly
METHOD
- Combine garlic, ginger, lemongrass and chiles in a food processor, and process on medium speed until finely chopped, about 30 seconds, stopping to scrape down sides as needed.
- Add lime juice, fish sauce, and sugar and process on medium speed until well combined, about 30 seconds.
- Stir in cilantro leaves and scallion slices.
Serve grilled skirt steak with sticky rice, cucumber, butter lettuce, and dipping sauce.
