Thai Beef Salad - {Neua Nam Tok}

Recipe Ingredients

1 lb	454g / 16oz	Flank steak
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Dressing
1 tablespoon	15ml	Uncooked white long-grain rice
1/2 cup	118ml	Thinly-sliced shallots
1/2 cup	20g / 0.7oz	Coarsely-chopped mint leaves
1/3 cup	78ml	Lime juice
3 tablespoons	45ml	Fish sauce
1 tablespoon	15ml	Chopped green onion or scallions
1 1/2 teaspoons	7.5ml	Finely-chopped lemon grass - see * Note
1 1/2 teaspoons	7.5ml	Crushed red pepper
1 1/2 teaspoons	7.5ml	Sugar
		For Serving
3 cups	711ml	Shredded iceberg lettuce
		Mint sprigs - for garnish

Recipe Instructions

* Note: Lemon grass is available at Thai or Asian markets, or ethnic sections in some grocery stores.

Season beef steak with salt and pepper. Place beef in a lightly oiled grill pan over high heat. Cook, turning once, until medium-rare to medium (depending on preference), 3 to 4 minutes on each side. (If the flank steak is thick, cover the grill pan with a lid to cook the inside more evenly.) Remove from stovetop grill, cover meat with aluminum foil, and let stand for 15 minutes. Thinly slice flank steak across the grain and set aside.

To prepare dressing: Place rice in a small frying pan, over medium heat; cook, shaking pan frequently, until lightly browned, about 3 to 4 minutes. Immediately remove from pan to cool. Grind rice finely in a spice grinder. Add ground rice to shallots, mint leaves, lime juice, fish sauce, onion, lemon grass, pepper and sugar; mix well.

Arrange lettuce on a platter. Just before serving, toss meat with the dressing and arrange on the lettuce. Garnish with mint sprigs.

This recipe yields 4 to 6 servings.

Source:
Dine Magazine at - http://www.mcall.com/html/entrfeat/d_pg006martinyan.htm

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