Thai grilled-beef salad
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Thai grilled-beef salad
  Thai    Salad  
Last updated 6/12/2012 1:26:31 AM. Recipe ID 60977. Report a problem with this recipe.
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      Title: Thai grilled-beef salad
 Categories: Salads, Meats, Thai
      Yield: 6 Servings
 
      2    Garlic cloves; minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm 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

MMMMM--------------------------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.
 




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Recipe ID 60977 (Apr 03, 2005)

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