Thai Grilled Beef Salad

Recipe Ingredients

2		Garlic cloves - minced
1 teaspoon	5ml	Black peppercorn
1 tablespoon	15ml	Fresh coriander roots - minced
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Vegetable oil
1 lb	454g / 16oz	Flank or flatiron steak - trimmed
3 lbs	1362g / 48oz	Firm tomatoes (small)
1		Bermuda onion - cut into 1/4-in
		Slices
1		Red-leaf lettuce
		Dressing
1 teaspoon	5ml	Ground dried shrimp w/chiles - (optional)
2		Garlic cloves - chopped
2		Red serrano chiles - sliced
2		Green serrano chiles - sliced
1 tablespoon	15ml	Roasted chile sauce - (nam prik pao)
3 tablespoons	45ml	Fish sauce - (nam pla)
5 tablespoons	75ml	Lime juice
2 teaspoons	10ml	Sugar
1/4 cup	36g / 1.3oz	Fresh mint - coarsely chopped
1/4 cup	10g / 0.4oz	Fresh coriander leaves - coarsely chopped

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

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

2 garlic cloves -- minced

1 teaspoon black peppercorn

1 tablespoon fresh coriander roots -- minced

1/2 teaspoon salt

2 teaspoons vegetable oil

1 pound flank or flatiron steak -- trimmed

3 small firm tomatoes

1 Bermuda onion -- cut into 1/4-in

slices

1 head red-leaf lettuce

***DRESSING***

1 teaspoon ground dried shrimp w/chiles -- (optional)

2 garlic cloves -- chopped

2 red serrano chiles -- sliced

2 green serrano chiles -- sliced

1 tablespoon roasted chile sauce -- (nam prik pao)

3 tablespoons fish sauce -- (nam pla)

5 tablespoons lime juice

2 teaspoons sugar

1/4 cup fresh mint -- coarsely chopped

1/4 cup 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" wide by 1/4-inch thick 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 an 8-inch square of heavy-duty aluminum foil. Fold foil 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 for garnish and scatter them on top of finished salad.

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.

Source:
Cooking Light, Jan/Feb 1995, page 72

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