Steak and Taters With a Thai Spin
This is a variation of the Thai dish called Crying Tiger Steak. I used lemon instead of lime. I used thyme instead of cilantro. It’s what I had in my fridge. This sauce formula - [herb-garlic-onion-acid-oil] - is used across the world: Argintine chimichurri, Italian pesto & gremulata, green chutney in India, African chermoula, Mid East zhoug, Peruvian ají verde, Mexican salsa verda, French Persillade, etc.. I have made variations of many of these and there really is not a wrong combination. And this is a killer way to make fries at home. I parboil the potatoes for 5 min in water with baking soda. The acidic pectin in the potato rects with the baking soda and makes the potato surface rough. Then you strain the potatoes and let them dry completely. I did all this hours in advance. Frying takes less time and less oil. The results are superb.
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This is so delicious, I cook it almost every week! This is the most tender meat!
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Great idea with pork tenderloin! So delicious, it's impossible to stop!
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I have never eaten pork tenderloin so deliciously! My friend from America's favorite recipe!
