By , , Chef Tony DiSalvo, CAST Restaurant at Viceroy Santa Monica
Published January 03, 2017
Nothing says grilling like a big juicy steak. Dress up your typical steak and potatoes meal with this delicious lemongrass-habanero sauce and fried potatoes.
Cook Time:25 min
Prep Time:40 min
Total Time:1 hours5 min
Servings: 4
1 T-Bone steak
2 stalks lemongrass, outer leaves removed and minced
1 habanero, minced
2 ea sliced shallots-garlic confit
2 oz olive oil
1 cup Soy sauce
6 tablespoon Sesame oil
1 cup Mirin
2 ounce Orange juice
2 ounce Lemon juice
1 cup Grapeseed oil
2 pc lemongrass, brunoise
2 ounce Galangal, brunoise
3 kaffir lime leaves, brunoise
10 cloves garlic, minced fine
5 shallots, minced fine
1 bunch cilantro stems, brunoise
2 Thai chiles, minced
1 fresno chile, minced
3 ounce Palm sugar
1/2 tablespoon Shrimp paste
3 cup Tamarind water
4 tablespoon Fish sauce
2 pound Small fingerling potatoes
Season with salt and pepper and grill to desired doneness
Saute aromatics with olive oil and combine with all remaining ingredients. Simmer and cool.
Heat grapeseed oil and fry aromatics until golden. Add sugar and shrimp paste and toast. Deglaze with tamarind water and reduce until the consistency of a chutney. Finish with fish sauce and allow to cool. Strain through chinois to remove oil. Reserve oil to cook potatotes.
Bring fingerling potatoes to a boil with salted water. Remove from heat and when cool, cut in half. Pan fry in oil until crispy on all sides. Toss with 4 T of Thai condiment* and julienned cilantro and mint and sliced scallions.
Place t-bone on a platter and place potatoes next to beef. Serve sauce on the side.
https://www.foxnews.com/food-drink/grilled-brandt-beef-t-bone-with-lemongrass-habanero-and-thai-fried-potatoes