The weather is still hot and we’re still outside. Tomatoes are starting to pop up everywhere and I had to show respect to the beautiful unripe green tomato. It’s refreshingly acidic. Goes great with fish sauce. So here it is with a grilled steak. Personally, I like bavette cooked around medium for less chew but dealer’s choice. Bavette sometimes called a flap steak in some grocery stores.
Recipe:
Time: 30 minutes
Serves 2-3
Green tomato crying tiger sauce:
Makes 2 cups
Ingredients:
1 medium unripe green tomato
1 fresno chili or thai chili, chopped
3 scallions, thinly sliced
1/4 bunch cilantro, chopped
1/4 cup lime juice, about 3 limes
3 Tbsp fish sauce
2 Tbsp palm sugar, or brown sugar
2 Tbsp toasted rice powder
1 Tbsp ground chili flake
Instructions
Mix all ingredients in a bowl.
NOTES:
For toasted rice powder, toast uncooked rice with some makrut lime leaves (optional) in a dry pan over medium heat until very dark brown. About 10-15 minutes. Crush in a mortar and pestle.
For serving:
1½ lb steak (I used bavette, skirt, ribeye, sirloin would also be great)
Salt and pepper, to taste
Grilled onions
Cooked rice
Season steak with salt and pepper and bring to room temperature before cooking.
Meanwhile, preheat grill for at least 10-15 minutes before grilling.
Grill on medium hight heat. (with the lid closed, internal grill temperature should be around 450-500F)
Cook steak for about 4 minutes each side.
Rest for 10 minutes before slicing.
Serve with green tomato crying tiger sauce, grilled onions and rice. Enjoy!
I saw the video and I was like 🤤🤤🤤