One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking. We featured this recipe in our special Steak issue (June/July 2007).
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking.
Yield: serves 4-6
6 tbsp. Maggi seasoning sauce
6 tbsp. canola oil
1 1⁄2 tsp. freshly ground black pepper
12 cloves garlic, finely chopped
2 top sirloin steaks (about 3 lbs. in all)
Stir together Maggi seasoning sauce, oil, pepper, and garlic in a wide, shallow dish. Add steaks; rub all over with marinade. Cover; let marinate at room temperature for 30 minutes.
Remove steaks from marinade; scrape off most of the garlic. Heat a large cast-iron skillet over medium heat. Add 1 steak and cook until well browned, 3–4 minutes; flip steak and cook until medium rare, 2–3 minutes more.
Transfer steak to a cutting board; tent with foil. Repeat process with remaining steak. Thinly slice both steaks across the grain. Serve with rice, any accumulated juices (Nguyen likes to stir her rice in the skillet with the pan juices), and a dash or two more of Maggi seasoning sauce.