The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the brown sugar gives it a beautiful crust. Slideshow:   More Southeast Asian Recipes 

Best New Chef 2012: Bryant Ng
Bryant Ng
July 2012

Gallery

Credit: © Christina Holmes

Recipe Summary test

active:
20 mins
total:
2 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the steaks with salt and let them stand at room temperature for 10 minutes.

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  • In a bowl, combine the dry mustard, brown sugar and warm water and stir until the sugar is dissolved. Stir in the remaining ingredients.

  • Spread the paste on both sides of the steaks and refrigerate for 2 hours.

  • Bring the steaks to room temperature. Light a grill. Grill the steaks over moderately high heat for about 3 minutes per side, until they are nicely charred outside and medium-rare within. Let the steaks rest for 5 minutes before serving.

Serve With

Sautéed bok choy.

Suggested Pairing

Ripe, coffee-scented Washington state red

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