This yang has an accompanying assertive sauce that is the perfect balance of the flavor of beef. It is great with an icey cold beer or a nice red wine such as Zinfandel or an Italian chianti.

You grill the beef over smoking charcoal. Perfect with a salad.


SAUCE INGREDIENTS:

2 tabs lime juice
2 tabs fish sauce
2 tabs dark sweet soy sauce
6 tabs shallots sliced thinly
1 tabs date palm sugar (or honey)
1 tab pkrik phom (powdered dried roasted red chiles)
2 tabs of sliced green onion
2 tsp coriander/cilantro leaf chopped

1 pound tender steak of your choice

Combine the ingredients to make the sauce. Adjust balance with additional sugar, lime or chile as to your taste.

Arrange lettuce leaves on the serving platter with some thinly sliced cucumbers and lime wedges.

Barbecue the steak to medium rare and then slice 1/8" thick slice. Then cut into 2" pieces.

Place on the lettuce lined serving platter, and pour the sauce over the steak.

Served as a one-plate dinner, this serves two hungry diners, with a salad and rice it would serve 3 or 4.

Accompany with the usual Thai table condiments (prik phom, sugar,and prik dong [red chilis in vinegar])