Thai Grilled Steak with Basil Fried Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup brown sugar packed
- 1 clove garlic minced
- 2 tablespoons water
- rice
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 eggs, beaten
- 2 tablespoons lime juice
- 1 1/4 pounds flank steak
- 1/2 to 1 tsp kosher salt
- sauce
- 1 can coconut milk
- 1/4 cup peanut butter
- 2 teaspoons curry powder
- 1 tablespoon cilantro chopped
- 1/2 cup diced onion
- 1 cayenne pepper finely diced (can substitute red bell pepper)
- 3 cups of cooked jasmine rice cooled
- 3 tablespoons soy sauce
- 15-20 leaves basil halved and stemmed
- garnish: toasted coconut shavings and cilantro
- Carbohydrate 45.2498326531417 g
- Cholesterol 142.67166546875 mg
- Fat 42.2771876275581 g
- Fiber 2.22745106128077 g
- Protein 56.7271204686667 g
- Saturated Fat 29.8496302023097 g
- Serving Size 1 1 (641g)
- Sodium 10709.2891872961 mg
- Sugar 43.0223815918609 g
- Trans Fat 3.55872603123994 g
- Calories 761 calories
As a home cook, I'm always on the lookout for tantalizing recipes that combine different flavors and textures in a harmonious way. This Thai Grilled Steak with Basil Fried Rice caught my eye because of its vibrant ingredients and the promise of a velvety sauce. I was particularly intrigued by the idea of grilling the steak instead of pan-frying it, as I felt it would add a smoky depth of flavor to the dish.
The preparation of the dish was straightforward enough. I started by making the sauce, which had a lovely blend of sweetness from the brown sugar and a hint of spice from the curry powder. The steak was seasoned simply with salt, pepper, and garlic powder, and grilled to perfection. The basil fried rice was a delightful surprise, with the fresh basil adding a vibrant aroma to the dish. The toasted coconut shavings added a touch of nuttiness that complemented the other flavors perfectly.
As I sat down to enjoy my culinary masterpiece, I was greeted with a symphony of flavors and textures. The steak was succulent and tender, with a hint of smokiness from the grill. The sauce was velvety and flavorful, with a subtle shift in taste as I progressed through the meal. The basil fried rice was light and fluffy, with the basil adding a refreshing touch. The toasted coconut shavings provided a delightful textural contrast and a nutty flavor that tied everything together.
Overall, I found this Thai Grilled Steak with Basil Fried Rice to be an incredibly satisfying and flavorful dish. It was relatively easy to make, and the combination of different flavors and textures made it a truly unique and enjoyable meal. I highly recommend this recipe to anyone looking for a delicious and satisfying culinary adventure.
Step-by-step
- Set up a direct heat grill at 450-500°F.
- Prepare the sauce by combining all ingredients over medium-high heat until thickened (about 10 minutes).
- Season the steak with salt, pepper, garlic powder, and cayenne.
- Grill the steak for 4 minutes per side or until it reaches an internal temperature of 125°F.
- Rest the steak loosely covered with foil.
- Heat oil in a wok on the grill.
- Cook and chop the eggs (1-2 minutes).
- Sauté onions and cayenne for 2-3 minutes, then add garlic (1 minute).
- Stir-fry cooked rice for 1-2 minutes.
- Add soy sauce mixture, chopped eggs, and basil (last minute).
- Slice the steak and serve with basil fried rice, sauce, and toasted coconut garnish.
