 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
A classic Thai dish. My idea of a perfect Thai meal: Chicken Satay, Pad Thai, Spicy Beef Salad and Thai Iced Tea. Prep time does not include 1 hour of chilling time for dressing. Nothing really substitutes for lemongrass. Try looking for it in a local Asian market. Ingredients:
1 large tomato, cut into thin wedges |
1 large sweet onion, cut in half and thinly sliced |
1 cucumber, diced |
2 green onions, chopped |
1 lb flank steak |
1 1/2 teaspoons salt, divided |
2 teaspoons ground coriander, divided |
2 small fresh thai peppers or 2 small serrano peppers |
1 stalk lemongrass, coarsely chopped |
2 cloves garlic |
1 tablespoon fresh ginger, chopped |
1 tablespoon rice wine vinegar |
1/4 cup fish sauce |
1 tablespoon vegetable oil |
1 teaspoon sugar |
mixed greens |
sliced green onion (to garnish) |
Directions:
1. Combine tomato, onion, cucumber and chopped green onions.
2. Set aside.
3. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.
4. Process remaining 1 teaspoon salt, 1 teaspoon coriander, Thai peppers, lemongrass, fresh lemon juice, rice wine vinegar, fish sauce, vegetable oil, and sugar in a food processor until smooth.
5. Chill dressing for 1 hour.
6. Grill steak, covered with grill lid, over medium-high heat (350°-400°F) for 6 minutes on each side or to desired degree of doneness.
7. Let stand 5 minutes.
8. Thinly slice steak.
9. To serve, place steak and vegetable mixture in a large bowl, drizzle with dressing, tossing to coat.
10. Serve over salad greens; garnish with sliced green onions, if desired.
|
|