Other Thai recipes: Squash soup
Grilled Beef Salad
This salad takes barbecued steak to a whole new level. It produces amazing flavour with no marinade at all. I like to serve it as a light summer meal with sticky rice and cucumber relish.
Serves 4
1 lb sirloin steak
Dressing
5 cloves garlic, chopped
1/3 cup lime juice
1/4 cup fish sauce
2 tbsp palm, brown or granulated sugar
1/2 tsp crushed dried chillies
1/4 tsp salt
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup thinly sliced shallots
2 stalks lemon grass, thinly sliced on diagonal
3 tbsp chopped mint
3 tbsp chopped Thai basil
3 tbsp chopped coriander
4 cups torn Boston or leafy lettuce
2 cups torn arugula *
1 long red Thai pepper or jalapeno, seeded and sliced in long thin strips
Grill steak over high heat until medium-rare (about 5-6 minutes per side). Let steak rest for 5 minutes, covered with aluminum foil on cutting board before slicing into thin strips.
In a medium bowl, toss steak with dressing, peppers, shallots, lemon grass, mint, basil and coriander.
Arrange lettuce on a platter or divided among four plates then arrange steak mixture on top. Garnish with thin pepper strips.
* This is optional. You can use 6 cups lettuce or even 6 cups meslun or spring mix