Cambodian Grilled Steak Salad | SERI COOKS

Описание к видео Cambodian Grilled Steak Salad | SERI COOKS

Hi! Welcome to another episode of Seri Cooks! I’m so glad that you’ve given me a chance to share a part of my life with you.

On this episode, I’m making a grilled version of Lok Lak. Traditionally, this French inspired Vietnamese Dish is prepared by marinating beef cubes and shaking them over high heat cooked until medium. It is then served over a bed of greens with seasonal vegetables such as tomatoes, cucumbers and red onion.

I’m doing it a bit different today but I promise you it’s still delicious! This is a very popular dish in Cambodian families as well so you’ll see a bit of variations in Southeast Asian cuisine. Below, you’ll find my recipe. Make sure you’ve got some ice cold beers as they’ll compliment the dish perfectly. Enjoy!!

This easily feeds 4-6 slightly hangry adults.

INGREDIENTS

Protein: (2) 10 oz. Rib eye steak (you can use other cuts too)

Marinade: ¼ cup of Hoisin
1 tbsp. honey
1 tsp salt
crushed dried chiles (optional!)
1 tbsp. black pepper

Vegetables: (2) Packaged Bags of Watercress. You can also buy fresh bundles from the Asian supermarket.
(2) Cucumbers
(1) Medium Red Onion
(1) Package of Cherry tomatoes

Vinaigrette: ½ cup of regular distilled vinegar
2 tbsp. sugar
1 tbsp. salt
2 tbsp. extra virgin olive oil
2 cloves finely chopped garlic

Dipping Sauce: 2 tbsp. black pepper
1 tbsp. salt
2 fresh squeezed limes

DIRECTIONS:
• Marinate the rib eyes for at least a half hour in the fridge. Make sure they sit at room temperature for half an hour before throwing them on the grill.
• Grill for 4-5 minutes on each side. Make sure they don’t burn as the hoisin contains quite a bit of sugar. We’re looking for a nice medium rare.

• Let the steaks rest for at least 5-10 minutes.

• While the steaks are resting, prepare the vinaigrette by whisking the ingredients until it is slightly thick enough to coat a spoon.

• Toss the salad with the vinaigrette and lay the salad on a nice serving plate.

• Prepare the pepper lime sauce by squeezing 2 limes and adding salt and pepper. That’s it!

Thank you to Dino Collabos for the awesome Cinematography and Editing!

Jazzy Frenchy Music provided by Bensound. Make sure to visit http://www.bensound.com/ for terrific Royalty Free music.

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