Grilled Sirloin Steak with Spicy Thai Soup with Lemongrass, Shiitakes and Pok Choy
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2 8 oz. Sirloin Strip Steaks
4 scallions sliced, white and green kept separate
2 small fennel bulbs core removed and sliced
2 large or 4 small shiitake mushrooms sliced
1 large white onion, sliced
2 tbs ginger diced
2 cloves garlic, sliced
1 carrot diced small
2 lemongrass stalks, white parts smashed and nub removed
juice of 2 limes
1/2 ghost pepper sliced, seeds in
2 heads pok choy
8 cups chicken stock
salt and pepper
2 tbs canola oil
1. Season the steaks with salt on both sides. Over a hot grill, cook steaks to medium rare, approximately 5 minutes on each side. Remove from grill and let rest for 5 minutes. Slice when ready to serve.
2. Preheat wok over medium high heat, add canola oil. When oil is hot, add fennel, carrots, scallion whites, onion and lemongrass. Cook for 30 seconds. Add ginger, ghost pepper, shiitake and scallion greens. Saute for 4-5 minutes to soften vegetables. Add chicken stock and simmer, reducing liquid 25%, about 5 minutes. Add lime juice and pok choy to finish.
3. Ladle broth and vegetables into bowls. Lay the steak slices on top of broth and serve. Use lemongrass stalks as garnish, but not to eat.