Spicy grilled beef salad

Yield: 1 Servings

Measure Ingredient
1 pounds Round steak
3 tablespoons Soy sauce
2 tablespoons Fish sauce
2 tablespoons Sugar
3 \N Cloves garlic, minced
1 tablespoon Minced ginger root
3 \N Cloves garlic
1 \N Thai, serrano or jalapen o chiles, thinly sliced (for milder flavor, seed the chiles) (up to 4)
1 tablespoon Sugar
3 tablespoons Fish sauce
3 tablespoons Lemon juice
1 \N Head Boston or bibb lettuce, broken into leaves, washed and dried
1 \N Cucumber, peeled and thinly sliced
1 \N Sweet onion (such as Maui or Vidalia), very thinly sliced widthwise
12 \N Cherry tomatoes, cut in half
12 \N Fresh mint leaves, optional
¼ cup Fresh cilantro leaves
¼ cup Coarsely chopped roasted peanuts




BEEF: Place round steak in baking dish. Combine soy sauce, fish sauce, sugar, garlic and ginger in mixing bowl and whisk to mix. Pour mixture over steak and marinate at least 2 hours, preferably overnight, turning several times.

DRESSING: Pound garlic, chiles and sugar to paste in mortar and pestle.

Work in fish sauce and lemon juice. Alternatively, dressing can be pureed in blender.

SALAD: Roasting brings out flavor of peanuts and other nuts. To roast, place nuts on baking sheet and toast at 350 degrees until lightly browned, 5 to 10 minutes. Alternatively, nuts can be roasted in dry skillet over medium heat.

Place lettuce leaves on platter. Arrange cucumber slices, onion, tomatoes and mint leaves on top. (Salad can be prepared ahead to this stage.) Preheat grill to high and grill steak until cooked to taste, about 4 minutes per side for medium-rare, turning once. Transfer steak to cutting board and let cool slightly or completely. (Salad can be served warm or at room temperature.) Thinly slice steak across grain on the diagonal. Dress salad. Arrange beef slices on top of salad. Sprinkle with cilantro and roasted peanuts.

Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 25, 1997.

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