Thursday, June 7, 2012

Thai Beef Salad


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.

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