4 tbsp unsalted butter (remove for Dairy Free version)
1 bunch cilantro
1 small bunch mint
1/2 bottle of Pretty Thai® Tiger Smirk Sauce
Pretty Thai® Thai Chili Powder, optional
2 oz Pretty Thai® Muay Thai Sauce, optional
STEP 1 Preheat oven to 400 ˚F. Wash the potatoes and cut them into eighths, leaving the skin on. (It is best to soak the potatoes overnight to remove excess starch, helping the potatoes roast, and become crispier.) If you soaked, remove the potatoes from water and let dry on paper towels, patting dry with paper towels as needed. Coat them with 2 tbsp of olive oil, seasoning with salt, pepper, and Pretty Thai® Thai chili Powder, if desired. Bake for 25-30 minutes or until cooked through and crispy.
STEP 2 Peel and quarter the shallots, coat with the remaining olive oil, salt, pepper, and Thai Chili Powder, if desired. Place on a small sheet pan lined with parchment paper and roast until golden, brown, and delicious (GBD).
STEP 3 Wash the cilantro, dry, and slice on a bias to remove leaves from stems. Mince the stems. Quarter or eighth the lime. Pick the mint and reserve.
STEP 4 Liberally season the steak on both sides with kosher salt and black pepper, using more kosher salt than you think you need. You will lose some salt during the searing process. On high heat, heat up a large cast iron skillet, adding the butter (or oil for Dairy Free) once the skillet is hot to avoid burning the butter during the searing process. Once the butter starts to bubble and slightly brown, add the seasoned steak and let sear on high heat for 2-3 minutes or until a golden-brown crust has formed. Flip steak and sear the other side. Also sear each side and end of the steak. Place the cast iron skillet with seared steak in the 400 ˚ F oven and let it cook for approximately 10 minutes. Check after 7 minutes to see if the surface of the steak is beginning to glisten (this is the sign the steak is now at medium-rare and should be removed from the oven). If the steak is still dull it is still rare and needs a few more minutes. Remove the steak once done to your liking and brush on both sides with 2 oz of the Tiger Smirk Sauce, letting rest for 15 minutes.
STEP 5 Slice the steak against the grain and on a bias/angle. Reserve the steak juices and Tiger Smirk mixture to spoon over the top of the steak once done plating.
STEP 6 Plate the steak, potatoes, tomatoes, and shallots, and toss with the cilantro and mint. Pour the steak juice/Tiger Smirk mixture on top, squeeze a fresh lime segment on top, sprinkle with a bit more Thai Chili Powder if desired, and enjoy!
NOTE: You can make an optional Thai BBQ ketchup for a delicious dipping sauce for the potatoes and steak! It’s simple! Stir together 4 tbsp of Tiger Smirk with 4 tbsp of Muay Thai sauce and that’s it!