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Thai-Style Stuffed Steak




Source of Recipe


cooking pleasure






Recipe Introduction


Look for lemon grass and Thai basil in farmers' or Asian markets, or in large supermarkets. The steak can be served right off the grill or at room temperature. Accompany it with an Asian-style rice salad.





List of Ingredients



• FILLING:
  
• 1/3 cup finely chopped honey-roasted peanuts
  
• 1/4 cup finely chopped lemon grass*
  
• 2 tablespoons chopped fresh Thai basil or cilantro
  
• 1 tablespoon fish sauce
  
• 1/4 teaspoon crushed red pepper
  
• MEAT AND MARINADE:
  
• 4 (6-oz.) New York strip or filet mignon steaks (1 inch thick)
  
• 3 tablespoons dry sherry or apple cider
  
• 2 tablespoons rice wine vinegar
  
• 2 tablespoons fish sauce
  
• 1 tablespoon dark sesame oil
  






Instructions



1. In small bowl, stir together all filling ingredients.
   
2. With small sharp knife, cut pocket in side of each steak, cutting almost to other side but not all the way through. Stuff each pocket with 2 tablespoons of the filling; secure openings with toothpicks.
   
3. In shallow glass baking dish just large enough to hold steaks, stir together sherry, vinegar, 2 tablespoons fish sauce and sesame oil. Place steaks in marinade, turning to coat both sides. Cover; refrigerate at least 2 hours or up to 8 hours, turning meat occasionally.
   
4. Heat grill. Remove steaks from marinade; discard marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill 10 to 12 minutes for medium-rare or until of desired doneness, turning once. Remove toothpicks; serve.
   






Final Comments


4 servings

TIP *If you can't find lemon grass, substitute 1 tablespoon grated lemon peel.