Thai Grilled Beef Salad
(from Amanda_Rose’s recipe box)
Prep time: 60 minutes
Cook time: 60 minutes
Serves 4 people
Ingredients
- 1 pounds flank steak or boneless sirloin steak, trimmed
- 1.5 tablespoons fish sauce (see Tips), divided
- 1 teaspoons coarsely ground pepper
- 1/4 cup thinly sliced shallots
- 1 tablespoons jasmine rice (white or brown) or sticky rice
- 1/8 cup lime juice
- 1 fresh bird chiles (see Tips) or cayenne chiles, minced
- 0.5 small clove garlic, minced
- 1/2 cup chopped fresh basil, preferably Thai basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/2 European cucumber, sliced
- 1 tomatoes, cut into wedges
Directions
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Place meat on a large plate or in a wide shallow bowl. Drizzle each side with 1/2 tablespoon fish sauce and rub it in, then sprinkle with pepper and rub it in. Place shallots in a large bowl and cover with cold water.
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Preheat grill to medium.
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While the grill heats, place a small cast-iron or other heavy skillet over medium-high heat and add rice. Toast, stirring frequently, until the rice is very aromatic (white rice starts to turn pale beige), 3 to 5 minutes. Remove from heat and keep stirring until the pan has cooled a little. Transfer the rice to a clean coffee grinder or a mortar, let cool slightly, then grind or pound into a fine powder.
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Grill the steak 2 to 4 minutes per side for medium rare, depending on thickness. Transfer to a plate; let rest for 10 minutes.
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Drain the shallots and squeeze or pat dry. Return the shallots to the bowl; stir in the remaining 2 tablespoons fish sauce, lime juice, chiles to taste and garlic.
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Thinly slice the meat across the grain and add to the shallot mixture along with any accumulated juice from the plate. Add basil, mint, cilantro and the toasted rice powder; mix well. Transfer to a large serving platter and garnish with cucumber and tomatoes.
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TIPS & NOTES
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Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
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Tip: Look for fiery hot Thai “bird” chiles or fresh cayenne chiles in well-stocked supermarkets or Asian markets. If you can’t find them, serrano or jalapeño chiles can be used as a substitute.