My friend allan first made this for myself and the hubby nearly… well lets just say it was a while ago!
I’ve been tweeking it for our tastes every since and finally figured out how to make it just enough for 2 with just a little left over!
Obviously make it to your specifications!
History: Allan re-created this recipe off of a dish he had enjoyed in his neighborhood! He served it with a salad and grapes. We skip all those niceties!
Beef Rousselle
Make sure to get some of those on your plate.
Ingredients
- 1/4 cup Fish Sauce
- 1 T (or more) lime juice. (or pepperincini juice)
- 4 to 6 cloves of fresh garlic thinly sliced
- 6 Thai Chiles, sliced fine or 2 serroanos or 2 jalapenos
- 1 dash of hot sesame oil (or Mongolian fire oil)
- 1/2 of a flank steak – should fit a small pyrex
Instructions
- Prepare a marinade, fish sauce thru hot oil.
- Score flank it on each side and marinate it for an hour or so in a glass pan (get the marinade on both sides).
- Broil the steak in the glass pan, 8 minutes on each side (we’re shooting for medium rare here).
- Let steak sit for 5 min in pan
- Slice into thin strips; take a spoonful of marinade and pour it on top.
Verdit:
Definitely a winner, pretty easy if you forgot to defrost, and complete in under 20 min cook time!
You can serve it fancy like over lettuce and with grapes or cook up a knorr packet of rice or pasta and call it good! I am awful with side dishes and making them all complete at the same time!
I cut a normal flank in half for us to enjoy this, but feel free to use the whole thing for left overs or a bigger family!
