I've known Thanh Rasico, author of the blog Red Kitchen Recipes for a few years now, and I've always been impressed with her skill in the kitchen and her ability to meld and blend flavors across multiple culinary traditions. If you haven't had a chance to read her blog, I highly recommend clicking on that link up there and taking a look — you're not only guaranteed to find something you'll want to make for yourself, you'll also be blown away by the excellent food photography in each and every post.
Some time after I first starting reading Thanh's blog, I was given the opportunity to write for Eat Arkansas, and soon after that, Thanh wound up in the Times office as one of our account executives — and I consider myself quite lucky to work with her on producing content for what we both feel is Arkansas' best source for news, entertainment, the arts, and the local dining scene. But you aren't here because you need a commercial for the Arkansas Times (which you can subscribe to here), you're here because you want to know about good stuff to eat. Never fear — we've got that in spades.
For her recipe spotlight, Thanh has chosen to use a cut of beef that has become pretty popular among us local foodies: teres major. The teres major cut is a tender, flavorful cut of beef from just above the flank, and we're all pretty crazy about it for one main reason: it tastes better than filet at only about half the cost. After marinating this cut of beef, Thanh suggests using it for a Vietnamese noodle bowl or in a spring roll with dipping sauce. Take a look below the jump for details.
Marinated teres major
*1/2 - 1 pound teres major (available at Hillcrest Artisan Meats)
*Soy sauce, tamari, or liquid aminos
It's tough to give exact measurements for a marinade; you're best served in experimenting with these ingredients until you find a balance that works for you. Mix the ingredients, then pour over the beef in a resealable bag. Refrigerate overnight, removing the beef about 30 minutes before you cook it. Broil 5 minutes per side for medium rare. Serve with rice noodles and herbs or in a spring roll and Vietnamese dipping sauce made of garlic, bird's eye chili, lime, and fish sauce.
I'm pretty excited to try this marinated version of teres major, especially since my normal method of preparation is basically steak au poivre sliced into medallions.
For more information, check out Red Kitchen Recipes — you may find something else there you want to do with this steak. Thanks to Thanh for giving us some of her time; we all know how busy things can get at the office. Have a favorite way of preparing beef? Did you try this and want to share your results? Let us know in the comments.