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#11 |
Senior Member
Join Date: Jul 2006
Location: South Jordan
Posts: 1,725
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#12 | |
Senior Member
Join Date: Jul 2006
Location: South Jordan
Posts: 1,725
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![]() Quote:
- Get flank steak (or maybe tenderloin) instead of top sirloin. The flank steak is more marbled and thus will be more tender - Grill/sear the flank steak before marinating. 4-5 minutes on each side to a medium doneness (the steak should be a light pink in the middle) - Let the steak sit 10-15 minutes after grilling. If you cut the steak immediately you will lose juice - Cut the steak and then marinate. This was about the most tender Nam Tok I've ever had - not tough at all. I would be interested to see if you have success with this technique as well. |
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#13 |
Board Pinhead
Join Date: Jan 2006
Location: In the basement of my house, Murray, Utah.
Posts: 15,941
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I'm relieved that you spelled that with one "a".
__________________
"The beauty of baseball is not having to explain it." - Chuck Shriver "This is now the joke that stupid people laugh at." - Christopher Hitchens on IQ jokes about GWB. |
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#14 |
Senior Member
Join Date: Jan 2006
Posts: 1,122
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I forgot to mention before, BFM-- I have made the Laab a couple times now, and I really like it. It is a really easy, quick meal to make that has a lot of flavor. Thanks for sharing.
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