Name: Thai Beef Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 sirloin steaks; oil; salt; 1 head of lettuce (romaine or butter), sliced into strips; 1 cucumber, peeled, seeded, cut lengthwise and sliced; 1 pint of cherry tomatoes, halved; 1 eschallot, thinly sliced; 1 handful fresh mint leaves, roughly chopped; 1 bunch of fresh cilantro , roughly chopped; 1 small handful of Chinese parsley leaves, roughly chopped; 1 handful of roasted peanuts, roughly chopped; ¼ cup fresh lime juice (1 whole lime); 2 tbsp fish sauce; 1 large garlic clove, minced; 1 tbsp heaped of jalapeño, minced; 1 tbsp packed of brown sugar; ½ tbsp sesame oil

Jan, 21, 2019 | | iloste-admin

CategorySaladsDifficultyIntermediate

Prep Time10 minsCook Time20 minsTotal Time30 mins

2 sirloin steaks

oil

salt

1 head of lettuce (romaine or butter), sliced into strips

1 cucumber, peeled, seeded, cut lengthwise and sliced

1 pint of cherry tomatoes, halved

1 eschallot, thinly sliced

1 handful fresh mint leaves, roughly chopped

1 bunch of fresh cilantro , roughly chopped

1 small handful of Chinese parsley leaves, roughly chopped

1 handful of roasted peanuts, roughly chopped

For the dressing

¼ cup fresh lime juice (1 whole lime)

2 tbsp fish sauce

1 large garlic clove, minced

1 tbsp heaped of jalapeño, minced

1 tbsp packed of brown sugar

½ tbsp sesame oil

Preheat grill or barbecue.
Lightly coat meat with oil and season with salt.
Grill meat for 5 to 10 minutes per side (looking for medium-rare).
Transfer to cutting board and let rest for 5 to 10 minutes.

Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, and herbs.
Refrigerate while preparing dressing and allowing for meat to cool.

In a jar with lid, place together the lime juice, fish sauce, garlic, jalapeños, sugar and oil.
Place on lid and shake vigorously.
Dip a piece of lettuce in the dressing and check seasoning; add more jalapeños, if you like.

Once meat is cooled, cut against the grain into very thin slices and add to salad bowl.
Drizzle the salad with just enough of the dressing to lightly coat and gently toss together (excess dressing can be kept for up to 2 weeks in the refrigerator).

Ingredients