Asian Grilled-Beef Salad
Keys: Bbq Barbequed Barbecued Beef Grilling Main Dish Salads Dressings
Meats Barbecue Thai Thailand Asian Oriental Yield: 4
Ingredients:
---------------- STEAK AND MARINADE ----------------
1 x flank steak - (abt 1 1/4 lbs)
4 x garlic cloves minced
1 tbl minced peeled fresh ginger
3 x scallions, white part only sliced
2 x Thai chilies - (to 4) seeded, minced
(or use jalapeno peppers)
3 tbl sugar
1/3 cup soy sauce
1/3 cup lime juice
2 tbl Asian (dark) sesame oil
----------------- SALAD ----------------
1 oz Asian rice noodles
1 head Boston, bibb or red-leaf lettuce broken into leaves,
washed, and spun dry
1 sm sweet onion thinly sliced
1 x cucumber seeded, and
thinly sliced
1 pt cherry tomatoes halved
1/3 cup fresh mint leaves plus
Mint sprigs for garnish
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves
1/4 cup chopped dry-roasted peanuts
Method:
Score the steak on both sides. Arrange on a nonreactive baking dish just
large enough to hold it.
Place the garlic, ginger, scallion whites, chilies and sugar in a large
nonreactive bowl and mash to a paste with the back of a spoon. Add soy
sauce, lime juice, sesame oil and 3 tablespoons of water and stir until
sugar is dissolved.
Pour half the marinade over the steak and marinate for 1 to 2 hours in
the refrigerator, covered, turning several times to ensure even
marinating. Reserve the rest of the marinade as a salad dressing.
Cover the noodles in cold water and soak for 1 hour. Taste. If tender,
drain well. If tough, cook in boiling water 1 to 3 minutes. Drain, rinse
in cold water, and drain well.
Set up grill for direct grilling and preheat to high.
Line salad plates with large lettuce leaves. Tear smaller leaves to 2
inches. Place the lettuce pieces, onion, cucumber, tomatoes, mint,
cilantro and basil in mixing bowl with reserved dressing, but do not
mix.
When fire is ready, brush and oil the grate. Place the steak on hot
grate and grill until cooked to taste (4 to 6 minutes per side for
medium-rare).
Transfer to cutting board and let rest for 3 minutes. Cut steak into
paper-thin slices at a 45-degree angle.
Toss the salad and loosely mound on lettuce-lined plates. Place a mound
of rice noodles in center. Arrange beef slices on top. Sprinkle with
peanuts and place a mint sprig on each salad. Serve at once.
This recipe yields 4 servings.
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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