In a small bowl, whisk coconut milk, coconut sugar, lemon peel, lemon juice, fish sauce and ginger.
Place the steak in a 1-gallon bag. Pour out marinade over steak. Squeeze the bag
to discharge air then seal it.
Cool the steak for 4 to 12 hours.Preheat the grill to high heat. Drain the steaks
Well. Dry the steaks and sprinkle with salt.
Put a little oil on the grill rack and put steaks on the grill immediately. Cook for two minutes. On each side. Continue cooking from 20 to 20
An extra second on the first side.
Flip the chops and continue cooking for ۲ to 5 minutes on the second side, until it reaches a degree. Desirable maturity, depending on 6 to 8 minute steak. Leave the steaks on a cutting board for at least 4 minutes before cutting lengthwise.
Place switz samosa on a cutting board. Add Thai steak in the lower left corner then
fold it together.
Spread a little flour paste on the edges. The samosa is sealed and then fried over a medium heat until It becomes golden in color and crunchy. Take it out with a spoon
and let it dry on a paper towel before serving.
Ingredients
Directions
In a small bowl, whisk coconut milk, coconut sugar, lemon peel, lemon juice, fish sauce and ginger.
Place the steak in a 1-gallon bag. Pour out marinade over steak. Squeeze the bag
to discharge air then seal it.
Cool the steak for 4 to 12 hours.Preheat the grill to high heat. Drain the steaks
Well. Dry the steaks and sprinkle with salt.
Put a little oil on the grill rack and put steaks on the grill immediately. Cook for two minutes. On each side. Continue cooking from 20 to 20
An extra second on the first side.
Flip the chops and continue cooking for ۲ to 5 minutes on the second side, until it reaches a degree. Desirable maturity, depending on 6 to 8 minute steak. Leave the steaks on a cutting board for at least 4 minutes before cutting lengthwise.
Place switz samosa on a cutting board. Add Thai steak in the lower left corner then
fold it together.
Spread a little flour paste on the edges. The samosa is sealed and then fried over a medium heat until It becomes golden in color and crunchy. Take it out with a spoon
and let it dry on a paper towel before serving.
