04-16-2007, 09:06 PM | #11 |
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04-26-2007, 03:09 AM | #12 | |
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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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04-26-2007, 04:16 AM | #13 |
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I'm relieved that you spelled that with one "a".
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05-22-2007, 03:37 AM | #14 |
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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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