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 slices
1 sheet heavy-duty alum. foil
-, (8" x 18")
1 head red-leaf lettuce
A Recipe for
Thai Grilled Beef Salad
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Herb Tip |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Thai Grilled Beef Salad is one of thousands in the Recipes-to-go Beef Cookbook.
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
If you enjoy this Thai Grilled Beef Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
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 (Beef)
Herb Tip |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Food Tip |
----------------------------------DRESSING--------------------------------
- 1 ts Ground Dried Shrimp w/Chiles - (optional) 2 Garlic cloves;
chopped 2 Red serrano chiles; sliced 2 Green serrano chiles; sliced
1 tb Roasted chile sauce -(nam prik pao) 3 tb Fish sauce (nam pla) 5 tb
Lime juice 2 ts Sugar 1/4 c Coarsely chopped fresh mint 1/4 c Fresh
coriander leaves -(coarsely chopped) 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.
Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net> on
Apr 06, 1998.
Serves: 6
Thai Grilled Beef Salad Recipe brought to you by Recipes To-Go