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Southeast Asian Rib Eye Steak

6:32 PM, May 6, 2013   |    comments
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1-2 rib eyes about 1 lb. total (you can use your favorite steak for this)
3 cups of seedless or de-seeded watermelon cut into ½ inch cubes
1 medium cucumber, peeled and de-seeded, cut lengthwise and into thin slices
¼ cup yellow onion, finely diced
½ cup fresh mint, finely chopped
1 Tablespoon lemongrass, finely chopped (tubes of lemongrass paste are available in the produce department)
1 Tablespoon fish sauce (apple cider vinegar may be substituted)
2 Tablespoons lime juice
1 teaspoon brown sugar


In a bowl, mix onion, lemongrass, sugar, lime juice, and fish sauce until sugar is dissolved.
Season steak with salt and pepper to taste and grill to your desired level of done-ness.
Let steak rest for a few minutes before slicing across the grain.
Toss cucumbers and watermelon in bowl of seasonings and place on plate.
Toss sliced beef in remaining seasoning and arrange on plate.
Serve with rice noodles or your favorite whole grain rice blend

Letting a steak rest after cooking allows the juices to permeate back throughout the whole steak and makes it much more flavorful.
This is also great with grilled chicken or boneless pork chops.

Presented by: Chef Andre Nowading, Executive Chef Kroger

Date: 5/6/2013

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