Thai Grilled Beef Salad at Epicurious
My version:
8 cups thinly sliced red and/or white cabbage
5 tablespoons fresh lime juice
3 tablespoons fish sauce (nam pla) (get one that does not have sugar in it!)
2 small (8- to 10-ounce) rib-eye steaks
2 large shallots, thinly sliced
1/2 cup chopped green onion tops
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced fresh mint
3 tablespoons minced lemongrass
1 teaspoon minced seeded Thai chile or serrano chile
Combine sliced cabbage, 2 tablespoons lime juice, and 1
tablespoon fish sauce in large bowl; toss to blend. Season with salt and
pepper; set cabbage mixture aside for up to 30 minutes.
Prepare barbecue (medium-high heat). Sprinkle steaks
with salt and pepper. Grill until cooked to desired doneness, 3 minutes
per side for medium-rare. Transfer steaks to work surface; cut crosswise
into thin slices. Place sliced steaks in large bowl. Add shallots,
onion tops, cilantro, mint, lemongrass, and chili, then remaining 3
tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend.
Season salad with salt and pepper.
Divide cabbage mixture among 4 plates. Top each with beef salad.
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