Step by step
Recipe for Palm Sugar Steak with Red Boat Fish Sauce
For 2 servings
- 1⁄4 c soy sauce
- 2 tbsp Red Boat fish sauce
- 2 tbsp lime juice
- 2 tbsp Red Boat palm sugar
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 tsp lemongrass (fresh, sliced in to quarter inch discs)
- 1⁄4 tsp chili flakes
- 1⁄4 c fresh cilantro, chopped
- 1 lb beef (sirloin, flank steak, or skirt steak)
Step by step
Make the marinade: Place garlic, ginger, red curry paste, palm sugar, lemongrass, and cilantro into a mortar. Use a pestle to grind the ingredients until well combined. Combine soy sauce, fish sauce, lime juice, vegetable oil, and chili flakes in a bowl. Add ingredients from mortar and mix in to make the marinade.
Place steak inside the bowl with marinade. Cover and place in fridge for 2 hours or overnight.
Smoker method: Take out marinated steak and smoke with post oak or any neutral hard wood until 120F. Remove from smoker and sear on a cast iron or grill until internal temperature reaches 130F (for medium). Pour remaining marinade and flip. Rest for 10 minutes. Slice against the grain. Enjoy!
Reverse sear method: Preheat oven to 225F. Place steak in oven. Cook for 20 minutes, or until internal temperature reaches 115F (for medium rare). Right before steak is done, heat a cast iron skillet on high. Add a little oil, and then sear the steak - about 10 seconds on each side to activate the Maillard effect and get texture on the steak. Pour leftover marinade on steak. Take out of cast iron, rest for 5 minutes. Slice. Enjoy!