Thai Grilled Beef Salad Recipe




Thai Grilled Beef Salad Ingredients

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
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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This Recipe for Thai Grilled Beef Salad is one of thousands in the Recipes-to-go Beef Cookbook.


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This is a recipe for Thai Grilled Beef Salad from the recipe cookbook of Recipes-to-go (Beef)


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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If you find any errors in this Thai Grilled Beef Salad recipe please inform us and we will amend the Thai Grilled Beef Salad recipe immediately


“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



Thai Grilled Beef Salad

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.







Thai Grilled Beef Salad Directions

----------------------------------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

 

 

 

 

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Thai Grilled Beef Salad Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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