Thai Grilled-beef Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Garlic cloves, minced
1 tsp: Black peppercorn,
1 tbsp: Fresh coriander roots,
1/2 tsp: Salt,
2 tsp: Vegetable oil,
1 lbs: Flank or flatiron steak trimmed,
3 small: Firm tomatoes,
1: Bermuda onion cut into 1/4-in slices,
1 Sheet: heavy-duty alum. foil, 8" x 18"
1 Head: red-leaf lettuce,
DRESSING
1 tsp: Ground Dried Shrimp w/Chiles, optional
2: Garlic cloves, chopped
2: Red serrano chiles, sliced
2: Green serrano chiles, sliced
1 tbsp: Roasted chile sauce, nam prik pao
3 tbsp: Fish sauce, nam pla
5 tbsp: Lime juice,
2 tsp: Sugar,
1/4 cup: Coarsely chopped fresh mint,
1/4 cup: Fresh coriander leaves, coarsely chopped
Directions:
POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
oil and mix together. Rub the garlic mixture over the beef; marinate
for 30 minutes. Broil or grill beef until medium rare. Slice into
2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
tomatoes under a hot broiler, turning occasionally. Do not overcook.
Cool. Cut into wedges and add to the beef. Evenly spread the sliced
onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
form a flat parcel. Place directly on top of a medium-high stove
burner for 1 minute--it should make sizzling sounds. Turn over; cook
for about 30 seconds longer until charred. Remove, unwrap and cool.
Add to the beef mixture. Line a platter with the large lettuce
leaves. Shred remaining leaves and scatter them on top.
TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to
medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
fish sauce, lime juice and sugar; stir together until dissolved.
Cool. Add beef mixture, mint and coriander to wok; toss together
gently. Pour mixture over lettuce. Serve at room temperature.
Source from luhu.jp
oil and mix together. Rub the garlic mixture over the beef; marinate
for 30 minutes. Broil or grill beef until medium rare. Slice into
2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
tomatoes under a hot broiler, turning occasionally. Do not overcook.
Cool. Cut into wedges and add to the beef. Evenly spread the sliced
onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
form a flat parcel. Place directly on top of a medium-high stove
burner for 1 minute--it should make sizzling sounds. Turn over; cook
for about 30 seconds longer until charred. Remove, unwrap and cool.
Add to the beef mixture. Line a platter with the large lettuce
leaves. Shred remaining leaves and scatter them on top.
TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to
medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
fish sauce, lime juice and sugar; stir together until dissolved.
Cool. Add beef mixture, mint and coriander to wok; toss together
gently. Pour mixture over lettuce. Serve at room temperature.
Source from luhu.jp