- today I've traveled down south to Montgomery Alabama I'm visiting my cousins this is my cousin
Annette who is gonna be hanging out with us today she's some local Alabamans had so today I'm going
to make you a thai-style grilled steak or new yeah but that's not this is actually part one
of a four-part series on grilled steak we're going to make the steak and in part two three
and four I'm going to turn that steak into three different dishes that are authentic Thai and super
delicious so I will put the links to those video in the description of this video so let's get
started with our steak oh so first of all I'm going to talk about the steak today I'm using
flank steak a pound and a half of white steak is in a way that you can use you can actually
use any kind of meat that you want basically it all comes down to what you're looking for if you
want to go for the premium cut such as a ribeye tenderloin or a New York they'll be more tender
they're probably easier just find a little a little more expensive they'll be a little
more fancy but things such as flank skirt hanger steak flat meat as my personal favorite basically
sticks that are flat in nature such as this one they're more robust in flavor there are little
less tenders a little more chewy but they're great for the grill so that's what we're gonna
go with today and not too expensive no these are actually a little bit cheaper either those ones
they're a little bit harder to find but I think most butchers you can order them in ahead of time
my favorite so you know again is flap meat or bavette steak that's another name for
it as well they've got a pound and a half that I've cut into three different pieces for three
of our recipes each one is eight ounces okay for 250 grams just out and then we're gonna make the
marinade so the marinade I came out with this one a couple years ago it's very good very proud of it
I've got three tablespoons of soy sauce I'm using actually can you grab that bottle so exhausted I'm
using a healthy boy brand mushroom soy sauce which is the Thai sauce so I've got three tablespoons
this is the one you crowd you're proud yes I was very happy to move it into Alabama very kind of
hard to find around yes but if you don't have this you can absolutely use other kinds of soy
sauce light soy sauce so this is the tablespoon of Thai black soy sauce you can use other kinds
of dark soy sauce it's a little bit sweet so you can also use one of those Indonesian sweet soy
sauce as well just the tablespoon for extra color and it's got a kind of a molasses beef
flavor to it too that makes it nice and make the meat I think gets darker yes and it looks more
about that then I've got one tablespoon of lime juice no lime juice isn't usually traditional
in a Thai Marigny that's my trick that I've learned a little bit of acid helps brighten
up the flavor and it also helps tenderize the outer edges of the meat it's not intend to right
all the way through because a marinade doesn't actually Peniston penetrate through everything
but it helps with a little bit on the outside mostly I do it from flavor in addition to that
I've got a tablespoon of sugar just to balance out the salt stir that up and if it doesn't dissolve
all the way it's not a big deal I've got about 1/4 teaspoon of freshly crushed black pepper I
usually do a mixture of black and white because each one has a different flavor profile that I
like a combination but today I couldn't find any point now the white so you can get white
pepper most of the time at Asian grocery store because any regular stores because Asian cuisine
generally uses mostly white pepper and a spice here is a little bit more fragrant black pepper
has a different aroma but for this application you can use black or white or a combination of
Asian stores will happen sometimes in powder form or in the corns which you can then grab
yourself for it lastly I'm gonna do garlic now about a teaspoon of finely grated garlic and I'm
using a microplane zester here to grate it in but one big cloak or two medium-sized ones for also
just gonna break that up and one final ingredient I'm going to add two tablespoons of oil just can
all that wire much more oil no it's not for actually tight corners generally added but
adding oil doesn't add any flavor but but the oil prevents the meat from drying out too much
when you grill it and another reason is it helps transfer the flavor of the herbs and spices into
the meat most flavor molecules are fat soluble not water-soluble so if your marinade only has
water-based ingredients like soy sauce or lime juice half of the flavor molecules will be stuck
in the garlic rather than actually penetrate into the meat itself so adding a little bit of oil will
have to me help your knees get the marinade more fully now we're going to marinate this
in a big bag because in a Nickleback you need less of it to get the right food the meat all
covered and it's very clean and this recipe is good for about a pound and a half so if you want
to do more just up the recipe accordingly and then we're going to marinate this for about two
to three hours of un in the fridge but about an hour or two before your range of cooking pull it
out and let it sit at room temperature because if you grill a cold space if you grill a whole
state if you can imagine it takes a long time before the inside cooks and by that time the
outside of the overcoat if they're safe at room temperature so cooking be more even throughout
mistakes another thing is if the state is cold it takes longer to cook and the longer
you cook it the drier it is because water keeps evaporating so you want States always be at room
temperature regardless of what kind of snakes I Western whatever also if you're in a rush and
you only have like an hour this marinated melissa to room temperature no need to no need to put it
in the fridge at all so we're ready to grill and normally I would do this in the barbecue outside
but it is raining cats and nuts in Alabama so we're using in grill pan has been like this all
week apparently and that's a good example of what you can do if you don't have a grill just
use a pan or a go so I'll take that anything that'll cook your meat will do definitely my
Thomas what so my pan is really hot and it's smoking so just when your pan is starting to
smoke with a little bit of oil you're gonna place your steaks down so the campaign's with
browning and this applies when you're using an outside barbecue grill as well just don't move
it if you flip it around use over and over again you're not gonna get a good browning
and if you want a nice a what-do-you-call-it grill marks crosshatch grill mark place the sake of 10
o'clock then when it's quarter to a half way it's quarter the way through once it gets a nice grill
mark then you clip the steak to two o'clock that way you get a perfect crosshatch I'm not
too concerned about it there's a two different school of thought when it comes to flipping the
steak some people like to flip it only once and some people like to flip it a few times over and
over I guess if you do flip it a few times over and over again like I'm going to do right now
this six won't have an F nice of a grill mark because you are moving it around but it will
actually cook more evenly because the heat is coming from different directions throughout the
process and because of that reason it's going to also cook faster and less moisturi be a lot
so the students we're gonna swipe to sync up later when we going to make our recipe I'm not
too concerned about the perfect crosshatch and the concern about the safety makes people come
on a culture of those Thai people usually don't eat steak rare right we usually eat it medium at
them at the least and then we well medium well or well done but for it's up to you whatever you want
so many of you probably know this already but how do you feel for done this mistake
and the general rule is view this part this is wrong when you could you're thinking your
your index finger together that medium-rare medium medium-well and well done so ask you
that you're going this way this is well done so as you go further it becomes better and
better so that's kind of a general rule of how you know now different cuts of meat will have
different softness to begin with so like for example tenderloin will be softer so you have
to kind of feel the meat to begin with kind of use your it's a lot of practice which you're
not going to get perfect no you're not it was perfect the first time but it just have to go
so our state or our union is done but time you don't stop here next up three more
videos coming up three different ways you can dress up the steak into delicious Thai dishes
our part two is a thai-style salad called yum yum yeah let's go look at that recipe