COME TO PIER 42 AND HAVE A LOOK AND TEST
More and more people are loving the experience of staying at Pier 42 Resort. Great atmosphere, lovely staff and amazing design. With the renovations we have made over Low Season we have a brand new Design store called Made in Siam. Here you will find clothing and gifts you just can’t find anywhere else in Phuket.
So come down for a Doi Chaang coffee and let or staff show you around.
You will not be disappointed!
Products of the design store and much much more at Made in Siam.
New menu at Pier 42 including Pies, Pasties, more thai food, salads and a new range of sandwiches (Build your own)
8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper 1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced (more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice
Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
Whisk together to combine and set aside.
To cook the steak, heat oil in a skillet over medium high heat.
Sear the steak on one side and continue to cook 5-6 minutes.
Turn over steak and cook for another 5 minutes or until medium rare or medium.
Remove from heat and let stand on cutting board for 5 minutes.
After meat has rested, slice steak very thinly.
In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
Pour the dressing on top and toss gently.
Line a serving platter with romaine leaves and pile beef salad on top.
Serve with rice if desired.