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  • Steak Miss Saigon

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    Steak Miss Saigon
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x quality rib eye or possibly tenderloin steak, well-aged and marbled
    •     Steak Marinade
    • 1 Tbsp. garlic, minced
    • 1 Tbsp. ginger, root, minced
    • 1 Tbsp. shallot, minced
    • 2 Tbsp. Thai basil, minced
    • 4 ounce canola oil
    • 4 ounce soy sauce
    • 1 Tbsp. black peppercorns, grnd
    •     Sauce
    • 3 Tbsp. garlic, chopped
    • 2 Tbsp. shallot, chopped
    • 2 Tbsp. ginger, root, chopped
    • 1 Tbsp. sesame oil, combined with
    • 3 Tbsp. canola oil
    • 1 1/2 c. reduced veal stock
    • 1 Tbsp. black peppercorns, grnd
    • 3 Tbsp. green peppercorns, whole
    • 1 c. black rice vinegar
    • 2 ounce balsamic vinegar
    • 2 x birdseye chili, minced
    • 2 Tbsp. light soy sauce
    • 4 med portobello mushroom, sliced
    • 4 med shiitake mushroom, sliced
    • 2 Tbsp. Hoisin sauce
    • 2 Tbsp. basil, Thai, minced, reserving best blossoms for garnish
    • 2 Tbsp. honey
    • 4 ounce rice vinegar

    Directions

    1. Marinade steak for anywhere from 1 to 24 hrs.
    2. Grill steak till done to your taste while preparing the sauce.
    3. Steak Marinade:Combine all marinade ingredients.
    4. Sauce:In a large skillet, saute/fry garlic, shallots and ginger in the sesame/canola mix over medium heat for 3 min.
    5. Add in half of the reduced veal stock, black and green peppercorns, vinegars, chili and soya sauce. Bring to a simmering boil.
    6. While the sauce is reducing, place the sliced mushrooms into another large skillet. When the sauce is reduced by , strain through a sieve and pour over the mushrooms.
    7. Add in the remaining veal stock, bring back to a boil and reduce till the sauce covers a wooden spoon like a glaze. Add in hoisin, Thai basil, honey and rice vinegar.
    8. Serve sauce over the grilled steak and garnish with Thai basil blossoms.

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