Saturday, September 8, 2007

Thai Steak Salad

Tonight I made Yam Neua, or as I call it...Thai Steak Salad. I'm not going to claim it is authentic or anything, it is just good. And easy too.

Here's how you do it. This will serve 2.

Thai Steak Salad


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


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.


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


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.


1 comment:

Wandering Chopsticks said...

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.