Cooking & Baking
Related: About this forumfizzgig
(24,146 posts)stop over to see my bestie in nebraska tonight on our way back to colorado
Alisha-Bunny-12
(56 posts)NJCher
(35,658 posts)THAI BEEF SALAD
Thanks to the mint and cilantro, this salad is refreshingly light. Its the perfect dish for a hot summer night.
MAKES 4 DINNER SALADS
salad
1 pound flank steak
Kosher salt and freshly ground black pepper
½ cucumber, peeled, halved lengthwise, seeded, and thinly sliced
2 shallots, thinly sliced crosswise into rings
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
1 bag (10 ounces) Hearts of Romaine
½ cup coarsely chopped unsalted, roasted peanuts
Place the steak in a shallow dish. Pour ⅓ of the dressing over the steak, turning to coat. Cover, refrigerate, and marinate 1 to 2 hours. Reserve the remaining dressing for use later.
Heat a clean grill to medium high. Remove the steak from the marinade, shaking off excess. Discard the marinade. Season both sides of the steak with salt and pepper. Grill, turning as needed, until medium rare, 4 to 6 minutes per side, or until desired doneness. Remove the steak from the grill and set aside to rest for 5 to 10 minutes before slicing. Slice thinly against the grain.
In a large bowl toss together the sliced steak, cucumber, shallots, cilantro, and mint. Add the remaining dressing to taste, reserving some to drizzle on top of the Hearts of Romaine, and gently toss.
Divide the Hearts of Romaine equally among the plates and drizzle with the remaining dressing. Generously spoon the warm steak mixture over the beds of lettuce. Garnish with the chopped peanuts.
Serve immediately.
dressing and marinade
¼ cup freshly squeezed lime juice
¼ cup fish sauce
2 teaspoons dark brown sugar
¼ teaspoon red pepper flakes
In a small bowl whisk together the lime juice, fish sauce, brown sugar, and red pepper flakes until the sugar has dissolved. MAKES ABOUT ½ CUP
tip
If you like more spice, substitute finely diced jalapeño or serrano chiles for the red pepper flakes in the dressing.
Known as nam plah in Thailand, fish sauce is an indispensable ingredient in Thai kitchens. Used to add saltiness to dishes, it is a condiment made from fermented anchovies, salt, and water. There is no perfect substitute for its unique flavor. A strong soy sauce would probably be the best option.
Cher
p.s. this recipe is from Jennifer Chandler's Simply Salads cookbook.
cbayer
(146,218 posts)Unfortunately, the cut of meat I had was not good - full of gristle and pretty inedible.
Will try again with better beef.
Enjoy!
eissa
(4,238 posts)Rubbed it with a mixture of brown sugar, coriander, cumin, paprika and pepper. Seared it in a pan with garlic, then transferred it to the cooker, fat side up. Just checked on it -- the garlic smell is overwhelming, just the way I like it! Once it's tender enough where it's falling off the bone, I'll shred it and mix in some bbq sauce. Will be making some sandwiches with it, along with some homemade onion rings.
Happy Labor Day!
Melissa G
(10,170 posts)might add hard boiled egg on the side, might top with a bit of grated mozzarella cheese.
probably use a bunch of blue corn chips for transport.
spouse is baking a chicken. may or may not have a bite of that.
grasswire
(50,130 posts)....and couscous with pine nuts, and an apple-celery slaw. Can't wait!
It's pickle-making evening tonight. Have 25 pounds of pickling cukes from the farmers market, and some lovely fresh dill. Making second batch of bread and butters, and my aunt's dills. Yummmm. This might be the last crop of pickling cukes, the farmer said.
cbayer
(146,218 posts)I have a steak that I put a rub on yesterday, and some carrots, and some salad fixings.
Need to make room for all the goodies I will get tomorrow.
nadinbrzezinski
(154,021 posts)pscot
(21,024 posts)Pflaumenkuchen for later. I put streusel on top.
greatauntoftriplets
(175,731 posts)At my sister's.
Lugnut
(9,791 posts)We had potato salad and baked beans on the side. Delicious!