Steak Bao w/ Fish Sauce Chimichurri

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

Good

% Daily Values based on a 2,000 calorie diet

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.

Step 2

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

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.

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.

Step 6

Heat a cast iron pan over medium-high heat. Season steak generously with salt and black pepper.

Step 7

Oil pan and sear steak until a crust forms (~2 min). Flip and sear for another 1-2 min.

Step 8

Turn heat to medium-low and add butter, garlic, and thyme. Baste the steak until your desired temperature is reached.

Step 9

Rest steak for at least 10 minutes. Then slice into thin strips and assemble with baos and chimichurri.