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THAI BEEF SALAD
Thanks to the mint and cilantro, this salad is refreshingly light. It’s the perfect dish for a hot summer night.
MAKES 4 DINNER SALADS
salad
1 pound flank steak
Kosher salt and freshly ground black pepper
½ cucumber, peeled, halved lengthwise, seeded, and thinly sliced
2 shallots, thinly sliced crosswise into rings
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
1 bag (10 ounces) Hearts of Romaine
½ cup coarsely chopped unsalted, roasted peanuts
Place the steak in a shallow dish. Pour ⅓ of the dressing over the steak, turning to coat. Cover, refrigerate, and marinate 1 to 2 hours. Reserve the remaining dressing for use later.
Heat a clean grill to medium high. Remove the steak from the marinade, shaking off excess. Discard the marinade. Season both sides of the steak with salt and pepper. Grill, turning as needed, until medium rare, 4 to 6 minutes per side, or until desired doneness. Remove the steak from the grill and set aside to rest for 5 to 10 minutes before slicing. Slice thinly against the grain.
In a large bowl toss together the sliced steak, cucumber, shallots, cilantro, and mint. Add the remaining dressing to taste, reserving some to drizzle on top of the Hearts of Romaine, and gently toss.
Divide the Hearts of Romaine equally among the plates and drizzle with the remaining dressing. Generously spoon the warm steak mixture over the beds of lettuce. Garnish with the chopped peanuts.
Serve immediately.
dressing and marinade
¼ cup freshly squeezed lime juice
¼ cup fish sauce
2 teaspoons dark brown sugar
¼ teaspoon red pepper flakes
In a small bowl whisk together the lime juice, fish sauce, brown sugar, and red pepper flakes until the sugar has dissolved. MAKES ABOUT ½ CUP
tip
If you like more spice, substitute finely diced jalapeño or serrano chiles for the red pepper flakes in the dressing.
Known as “nam plah” in Thailand, fish sauce is an indispensable ingredient in Thai kitchens. Used to add saltiness to dishes, it is a condiment made from fermented anchovies, salt, and water. There is no perfect substitute for its unique flavor. A strong soy sauce would probably be the best option.
Cher
p.s. this recipe is from Jennifer Chandler's Simply Salads cookbook.
Unfortunately, the cut of meat I had was not good - full of gristle and pretty inedible.
Will try again with better beef.
Enjoy!
I have a steak that I put a rub on yesterday, and some carrots, and some salad fixings.
Need to make room for all the goodies I will get tomorrow.
At my sister's.