2 garlic cloves, minced
1 tsp black peppercorn
1 tbsp fresh coriander roots
1/2 tsp salt
2 tsp vegetable oil
1 lb flank or flatiron steak trimmed
3 small firm tomatoes
1 bermuda onion cut into 1/4-in slic, es
1 sheet heavy-duty alum. foil (8 x 1, 8)
1 head red-leaf lettuce
DRESSING
1 tsp ground dried shrimp w/chiles (opti, onal)
2 garlic cloves, chopped
2 red serrano chiles, sliced
2 green serrano chiles, sliced
1 tbsp roasted chile sauce (nam prik pao)
3 tbsp fish sauce (nam pla)
5 tbsp lime juice
2 tsp sugar
1/4 cup coarsely chopped fresh mint
1/4 cup fresh coriander leaves (coarsely ch, opped)
A Recipe for
Thai Grilled-Beef Salad
Food Tip |
Herb Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Thai Grilled-Beef Salad is one of thousands in the Recipes-to-go Asian Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Thai Grilled-Beef Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This is a recipe for Thai Grilled-Beef Salad from the recipe cookbook of Recipes-to-go (Asian)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
oil and mix together. Rub the garlic mixture over the beef; marinate
for 30 minutes. Broil or grill beef until medium rare. Slice into
2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
tomatoes under a hot broiler, turning occasionally. Do not overcook.
Cool. Cut into wedges and add to the beef. Evenly spread the sliced
onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
form a flat parcel. Place directly on top of a medium-high stove
burner for 1 minute--it should make sizzling sounds. Turn over; cook
for about 30 seconds longer until charred. Remove, unwrap and cool.
Add to the beef mixture. Line a platter with the large lettuce
leaves. Shred remaining leaves and scatter them on top.
TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to
medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
fish sauce, lime juice and sugar; stir together until dissolved.
Cool. Add beef mixture, mint and coriander to wok; toss together
gently. Pour mixture over lettuce. Serve at room temperature.
Serves: 6
Thai Grilled-Beef Salad Recipe brought to you by Recipes To-Go