Recipe of the week: Steak a la Fei fei
I can’t take credit for this one. No, I’m merely acting as a conduit for a recipe created by my lovely girlfriend, Feifei, who has cooked this wonderful dish on a number of occasions. She kindly agreed to tell me the secret components of this steak marinade, and I’m naming it after her.
Steak a la Feifei
Serves two.
- Two USDA ribeyesteak
- 140 ml Thai sweet chili sauce
- 1 cup soy sauce
- 1/2 cup water
- 5-6 cloves garlic, chopped
- 4-5 coarsely chopped shallots
- 1 tsp. freshly grated ginger
- salt and pepper to taste
Preparation
Mix the marinade in a small dish with high sides – whatever size container you have that will accommodate the steaks submerged into as much marinade as possible. Cut into the steaks so that they can absorb more marinade, then place in dish with marinade, for at least 15 minutes per side. Be sure to cover the steaks thoroughly. When steaks have been soaked in marinade for around a half an hour, cook the steaks. Feifei used a George Foreman contact grill. Whatever you use, cook the steaks in the marinade – pouring it over it. On the George Foreman, it took around 5-6 minutes to cook the steaks so they were medium.
Serve and enjoy!
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