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.


For the beef:

  • 1 T-Bone steak

For the lemongrass-habanero condiment:

  • 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

For the Thai condiment:

  • 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

For the potatoes

  • 2 Pound Small fingerling potatoes


For the beef:

Season with salt and pepper and grill to desired doneness

For the lemongrass-habanero condiment:

Saute aromatics with olive oil and combine with all remaining ingredients. Simmer and cool.

For the Thai condiment:

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.

For the potatoes:

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.

To serve:

Place t-bone on a platter and place potatoes next to beef. Serve sauce on the side.