Here's how you do it. This will serve 2.
Thai Steak Salad
Steak
1 lb steak--sirloin, flank steak, T-bone...any kind you like
4 Tbs cracked black peppercorns
Coat the steak with the peppercorns on both sides and set aside
Dressing
6 Tbs lime juice
3 Tbs fish sauce
1/4 cup (more or less) sugar
2 smashed garlic cloves
Whisk the lime juice and fish sauce together and add the sugar gradually...tasting to see if you have the sweet, sour, salty balance to your liking. Toss in the garlic.
Vegetables
tomato
cucumber
red onion or shallot
chiles --jalapeno, serrano, Thai--your choice
mint leaves
cilantro leaves
lettuce--your choice--in this salad, I prefer soft lettuce, like Boston
The quantities here would be up to you
Method
Grill the steak to your liking and let it rest for 5 minutes or so, then slice.
Remove the garlic from the dressing and discard. Toss the greens, mint and cilantro with a small amount of dressing and divide the greens between the plates.
Toss the rest of the veggies with additional dressing and add to the greens on the plates.
Toss the steak slices with additional dressing and add the plates, mounding the slices.
Enjoy!
1 comment:
That looks yum! Might I make a suggestion? Next time consider dividing the fish sauce, so you use half with 1 tsp salt for the marinade and let it rest at room temp for at least half an hour to soak in before grilling. And reserve the remaining half for the dressing.
Post a Comment