Steak Bao w/ Fish Sauce Chimichurri

Name: Steak Bao w/ Fish Sauce Chimichurri
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: American, Latin American
Ingredients: 2 x 8 oz striploin steak; 2 sprigs – thyme, for basting; 2 cloves – garlic, for basting; 2 tbsp – butter, for basting; salt; black pepper; 1 clove – garlic, microplaned; 1 cm – ginger, microplaned; 0.5 – jalapeno, finely diced; 0.5 cup – parsley, finely chopped; 0.5 cup – cilantro, finely chopped; 2 tbsp – shallots, finely diced; 1 – scallion, finely chopped; 0.25 cup – olive oil; 2 tbsp – rice vinegar; 1 tbsp lime juice; 2 tsp – fish sauce; 1 tsp – salt; 1 tsp – black pepper, ground; 350 g – AP flour; 5 g – active dry yeast; 4 g – baking powder; 4 g – salt; 24 g – sugar; 220 g – whole milk

9 steps

Prep:2hCook:20min

An Asian take on the classic combo of steak and chimichurri. Meaty, bright, and balanced.

Updated at: Thu, 17 Aug 2023 12:03:18 GMT

Ingredients

8 servings

2 x 8 ozstriploin steak

2 sprigsthyme

2 clovesgarlic

2 Tbspbutter

Fish Sauce Chimichurri

1 clovegarlic

1 cmginger

0.5jalapeno

½ cupparsley

½ cupcilantro

2 Tbspshallots

¼ cupolive oil

2 Tbsprice vinegar

1 Tbsplime juice

2 tspfish sauce

1 tspsalt

1 tspblack pepper

ground

Baos (Makes 8)

350gAP flour

5gactive dry yeast

4gbaking powder

4gsalt

24gsugar

220gwhole milk

Instructions

Fish Sauce Chimichurri

Step 1

Microplane garlic and ginger. Finely chop jalapeno, parsley, cilantro, shallots, and scallions. Combine together with olive oil, rice vinegar, fish sauce, lime juice, salt, and pepper. Let sit for 30 min before using.

garlic1 clove

ginger1 cm

jalapeno0.5

parsley½ cup

cilantro½ cup

shallots2 Tbsp

scallion1

olive oil¼ cup

rice vinegar2 Tbsp

lime juice1 Tbsp

fish sauce2 tsp

salt1 tsp

black pepper1 tsp

Baos (Makes 8)

Step 2

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

whole milk220g

sugar24g

active dry yeast5g

Step 3

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

AP flour350g

baking powder4g

salt4g

Step 4

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 5

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.