Thai steak and potatoes

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10 min


2 servings

* PLUS Barbecuing Time: 15 minutes, Microwaving Time: 12 minutes


  • 4 baking potatoes
  • 2 large rib-eye steaks , at least 1-in. thick, about a total of 750g
  • 2 tbsp dark sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp chili-garlic sauce


  • Poke several holes in unpeeled potatoes. Place on a paper towel in microwave. Microwave, uncovered, on high until partly softened, from 12 to 14 minutes. Or place in a preheated 400 F (200 C) oven for 20 minutes. Cut in half lengthwise and lightly score cut surface. Oil grill and preheat barbecue. Trim and discard any thick fat on steaks.
  • Brush potatoes all over with sesame oil. Season potatoes with salt and pepper, if you wish. Place on barbecue. Grill, turning occasionally until lightly golden, from 10 to 15 minutes.
  • Stir remaining sesame oil with soy sauce and chili-garlic sauce. Brush on both sides of steak. Place on grill with potatoes. Brushing often with sauce, grill until steaks are done as you like, from 6 to 8 minutes per side for medium. Continue to turn potatoes until fork-tender.

The zing of chili-garlic sauce takes steak and potatoes way beyond its stodgy image.