Thai Beef Marinade For Bbq Recipes

Steps:

• Place all ingredients in food processor and mix, or in a bowl using a whisk.
• Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).

Steps:

• Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
• For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
• Cover, and blend or process until smooth.
• Pour marinade over meat.
• Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
• Drain steaks, reserving marinade.
• Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
• Discard any remaining marinade.
• Remove steak from grill, and let stand 5 minutes
• Thinly slice meat across the grain.
• Note:
• You can make marinade up to 24 hours ahead. Marinate steak as directed.

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Steps:

• Blend all the ingredients except for the meat.
• Reserve 1/3 of the total mixture and put it in the refrigerator.
• Put the meat in the rest of the marinade and refrigerate overnight.
• Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
• Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
• Serve at room temperature.

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Steps:

• Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
• Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
• Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
• Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
• Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
• Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

Steps:

• Quantity is for pour over sauce.
• Any type of steak or bbq beef can be used. I use very thinly sliced bbq steak and make a stir fry, adding fresh cooked vegies before serving.
• Blend all ingredients together, you might want to add a touch more of any of the ingredients to taste. Thai food is about balancing flavours.
• You can either marinade your steak in the sauce (in which case double or treble the quantities), or just make a pour over sauce.
• For sauce, heat all ingredients in a saucepan and simmer until sauce thickens. Remove and pour over cooked steak.
• If marinading, leave large steaks in uncooked mix for 1-2 hours, remove and bbq or pan cook steak as desired. Remember to reserve any left-over marinade, this can then be heated in a saucepan over a high heat until nearly boiling. The sauce will thicken, if not add a touch more sugar or honey.
• Pour sauce over meat before serving.
• I've mastered this to a 10 minute stir-fry by using very thinly sliced steak. Only 5 minute marinade is required, then cook for 5 minutes.
• Enjoy.

Steps:

• Place the meat in a bowl and coat with the marinade. Cover and refrigerate at least 2 hours. Grill or broil, browning all sides, until rare to medium rare, about 25 minutes.