“Weber’s On the Grill: Steak & Sides” by Jamie Purviance
Ingredients: [‘fresh lemongrass’, ‘fish sauce’, ‘soy sauce’, ‘garlic cloves’, ‘granulated sugar’, ‘toasted sesame oil’, ‘new york strip steaks’, ‘lime juice’, ‘chili-garlic sauce’, ‘cooked white rice’, ‘carrots’, ‘english cucumber’, ‘bean sprouts’, ‘scallions’, ‘salted peanuts’]
Quantity of Ingredients: [“3/4 cup finely chopped fresh lemongrass (bottom tender portion)”,”1/3 cup fish sauce plus 2 tablespoons fish sauce, divided “,”2 tablespoons soy sauce”,”6 garlic cloves, finely chopped “,”3 tablespoons granulated sugar, divided “,”1 tablespoon toasted sesame oil”,”4 New York strip steaks, trimmed of excess fat (each about 6 ounces and ¾-inch thick)”,”1/3 cup lime juice”,”1 teaspoon sriracha chili-garlic sauce”,”3 cups cooked white rice or 3 cups brown rice”,”4 medium carrots, shredded “,”1 English cucumber, halved lengthwise and thinly sliced “,”1 1/2 cups bean sprouts, roughly chopped “,”4 scallions, thinly sliced (white and light green parts only)”,”1/2 cup chopped chopped dry-roasted salted peanuts”]
Number of Servings: 4
Steps: [‘In a small bowl, make marinade by whisking together lemongrass, 2 tablespoons fish sauce, soy sauce, garlic, 1 tablespoon sugar and sesame oil. Place steaks in a large, resealable plastic bag and pour in the marinade. Press air out of bag, seal tightly and turn bag several times to distribute marinade. Refrigerate for 1 to 2 hours.’, ‘In a small bowl, make dressing by whisking together remaining 1/3 cup fish sauce, lime juice, remaining 2 tablespoons sugar and hot chili-garlic sauce.’, ‘Remove steaks from bag and discard marinade. Allow steaks to stand at room temperature for 15 to 30 minutes before grilling.’, ‘Prepare grill for direct cooking over high heat.’, ‘Brush the cooking grates clean. Grill steaks over direct high heat, with lid closed as much as possible, until cooked to desired doneness, 4 to 6 minutes for medium rare, turning once or twice. If flare-ups occur, move the steaks temporarily over indirect heat. Transfer to a cutting board and let rest for 3 to 5 minutes.’, ‘Cut steaks into thin slices. Put a scoop of rice in the center of each bowl or plate. Pile the vegetables in separate mounds around the rice, dividing evenly. Whisk the dressing and pour over the rice and vegetables (you may not need it all). Arrange steak slices on top and sprinkle with peanuts.’]