Grilled steak on Thai-style with peanutsauce and pineapple

Ingredients for Grilled steak on Thai-style with peanutsauce and pineapple

Instructions for Grilled steak on Thai-style with peanutsauce and pineapple

To prepare the Grilled steak on Thai-style with peanutsauce and pineapple recipe, please follow these instructions:

Marinated flank steak
First, the steak is tapped for the toes and obstacles. Then it must be marinated. In a large bowl, cow's milk and juice and foxes come from the limes. Pour lemon grass into 4 pieces and put it in the bowl. Strike the chili, scrape the kernels and chop them. Also chop fresh ginger and cook in the bowl. Then the marinade is finished and the meat is laid in it. Set cool until the meat is to be used. Meat and marinade can also be found in a large freezer bag that closes - the meat is marinated here.

When the meat is to be used, it is scratched free of marinade. Put on a hot and greased grill grill and grill for 6-8 minutes on each side. Then take off the steak and rest for 10 minutes loosely covered with stanniol. Save the marinade to the sauce.

When the flank steak has finished, cut it in thin slices obliquely (like when slicing a salmon) and served with the accessories.

Peanutsauce: Pour marinade from the meat into a pan together with soy, brown daffodil and chopped peanuts. Let it boil 5-10 minutes and taste if necessary. With some salt.

Then the peanut sauce is finished.

Sour / sweet cucumber: Peel the cucumbers, chop them long and scrape the kernels. Cut the cucumber into ½ cm thin slices and place them in a bowl. Arrow slices and cut into ½ cm thin slices. Strike the chili, scrape the kernels and cut it into thin slices. Both parts are placed in the bowl of the cucumber slices. Mix the vinegar and sugar, stir well and pour over the sliced ​​vegetables when serving.

The ananasse is peeled and cut into 1 cm thick slices. The dishes are grilled just before serving.

tips:
The marinade begins the day before and at least 3 - 4 hours before