Thai Waterfall Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Beef skirt steak
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Jasmine rice
1 cup	40g / 1.4oz	Thai basil leaves - torn into pieces
1/4 cup	10g / 0.4oz	Mint leaves - torn into pieces
1		Red onion - thinly sliced
1		Cucumber - peeled, seeded,
		And thinly sliced
1/2 cup	8g / 0.3oz	Cilantro leaves - coarsely chopped
1/2 cup	118ml	Lime juice
1/4 cup	59ml	Fish sauce - or to taste
1 tablespoon	15ml	Dried red pepper flakes
1		Sugar

Recipe Instructions

Season steak with salt and pepper and grill over medium-high heat until browned, 30 seconds each side. Let rest 5 minutes before slicing against the grain into 1/4 inch slices.

While meat rests, toast rice in dry skillet over medium-low heat until lightly colored, about 5 minutes. Grind into powder using spice grinder or food processor.

Combine steak, rice powder, basil, mint, onion, cucumber, cilantro, lime juice, fish sauce, red pepper flakes and sugar. Taste for seasoning. Serve with cooked rice.

This recipe yields 4 servings.

Each serving: 171 calories; 814 mg sodium; 32 mg cholesterol; 5 grams fat; 16 grams carbohydrates; 17 grams protein; 0.93 gram fiber.

Source:
The Los Angeles Times, 09-29-1999

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