Menu: Thai Beef Salad || Chicago Tribune Thai Beef Salad 8 oz. skirt or flank steak 1/4 t. vegetable oil 6 c. torn salad greens 1 c. torn fresh herbs, such as mint, cilantro, basil or combination (I used all) 1 cucumber, peeled, cut in half lengthwise, seeded, diced 1/4 c. minced red onion 1 small jalapeno, minced Juice of 2 limes 1 T. of each: sesame oil, water 1 T. fish sauce (nam pla) or soy sauce 1/2 t. sugar Heat broiler, placing a rack about 4 inches from the heat source. Brush the meat with the oil. Grill or broil until medium--rare, turning once or twice, 10 minutes, depending on thickness. Set aside to cool. Toss the lettuce with the herbs, cucumber and onion in a large bowl. Whisk together the chili, lime juice, sesame oil, water, fish sauce and sugar in a small bowl (the dressing will be thin). Toss the greens with half of this mixture. Remove greens to a platter. Slice beef thinly, reserving its juice; combine the juice with the remaining dressing. Place the beef slices over the salad; drizzle the dressing over.
Thursday, June 7, 2012
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