SEUA HAY RONG (“tiger’s cry,” Thai grilled beef with chili sauce, for four)
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For the filets:
4 center cut filets mignon, 1-½ to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels
4 tablespoons light soy sauce
For the chili sauce:
3 tablespoons lime juice
2 tablespoons nam pla, Asian fish sauce
pinch of white sugar
a very large pinch roasted chili powder
1 red shallot, finely sliced
1 tablespoon chopped cilantro leaves
vegetable oil
- Place the filets in a shallow bowl, add the soy sauce and turn the filets to coat. Marinate, covered with plastic wrap, for about an hour.
- Combine the ingredients for the chili sauce and taste for seasoning; the sauce should taste hot, sour and salty.
- Lightly oil a large, heavy skillet or grill pan and heat it over high heat until it is hot but not smoking. Remove the steaks from the marinade, pat them dry with paper towels, and add them to the skillet. Sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, about 8 minutes total for medium rare meat.
- Transfer the steaks to a warm platter, loosely tent them with foil and allow them to rest for 5 minutes before serving, accompanied by the sauce. You can serve them whole with the sauce spooned over the top, in the western way, or you can slice them, Thai-style, into ¼ inch thick strips and serve the sauce in a small bowl alongside for dipping.
adapted from David Thompson, Thai Food