Recipe - Grilled Reuben Pastrami S

1 pound Beef rib eye

MARINADE
One fourth cup Soy sauce
1 tablespoon Fish sauce
1 tablespoon Brown sugar

DIPPING SAUCE
5 small Dried red chiles
One fourth cup Thai fish sauce
Juice of 2 limes
1 teaspoon Palm or brown sugar
1 teaspoon Soy sauce
1 tablespoon Roasted rice powder
2 Scallions; finely chopped
1 Recipe sticky rice; for
serving (see recipe)

Trim steaks of fat. Combine marinade ingredients in a large container. Add
the beef, cover, and refrigerate 1 to 2 hours. Remove meat from
refrigerator 30 minutes before grilling to enhance flavors.

Meanwhile, combine all the dipping sauce ingredients in a small bowl and
set aside.

Preheat grill.

Grill steak, turning occasionally, 5 to 10 minutes for medium rare.

Transfer meat to a cutting board and set aside 10 minutes before slicing
crosswise into thin slices.

Transfer meat and juices to a serving platter and serve with the dipping
sauce and Sticky Rice.

Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A10

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997