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Thai Steak
2 beef steaks, such as ribeye, fat left on (also excellent with bison steaks)
1 tbs vegetable oil
Marinade:
3 tbs soy sauce
2 tbs hoisin sauce
1 tbs fish sauce
1/4 cup finely chopped shallots or onion
3-4 cloves garlic, minced
1/2 to 1 fresh red chili, minced (can be omitted for mild steak)
4 rounded tbs brown sugar
Rinse steaks under cold water. Set aside.
Combine all Marinade ingredients together in a flat baking dish or bowl large enough for both steaks to lie flat. Stir well to dissolve sugar.
Place steaks in the marinade and turn several times to coat all sides.Spoon more of the marinade over the top of each steak, then cover and set in the refrigerator to marinate at least 2 hours or up to 24 hours.
Heat up grill. When hot, brush with vegetable oil. Grill steaks until done to your liking.
Serve with rice or salad.Serves 2
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