Chef Dina

Now available for Bay Area full service catering in conjunction with "A Fork Full of Earth" organic catering, intimate dinner parties and weekly meal preparation.

Friday, November 21, 2014

Thai Beef Salad

I haven't been able to get on my blog for a while...but I am here now and have a great recipe for Thai Beef Salad. This is adapted (a better word for stolen, with additional notes) from Food and Wine Magazine that I made last night. Super easy, hardly any prep time and hardly any clean up.  Easy for kids, as you can just cut up some pieces of steak and serve the cut up cukes and tomatoes on the side...or whatever other raw vegges they will eat, of course.  Peas is a big one here.

This is a great weeknight meal. Double the recipe and keep the components separate for lunches the following day.   A couple notes- a little dressing goes a long way.  Season the steak heavily with kosher salt and pepper- when you think you've put on enough, put a little more.  A little garlic powder or salt is a good addition as well.  Wish I had a picture, but forgot and ate it too fast....oops. next time around.

Thai Beef Salad


- 2 tablespoons vegetable oil
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 tablespoons soy sauce
- 1 garlic clove, quartered
- 1/2 serrano chile, seeded and coarsely chopped
- One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)
- 1 teaspoon sugar

- Salt and freshly ground pepper
- 1 lb. flatiron steak or flank, about 1 inch thick
(right now, in Mill Valley, chateaubriand steak is on sale for $6.99 at Whole foods. It is often a special at all stores and works really well. It is lean and thick, so it needs about 15 minutes each side on med high flame on the grill or in a grill pan)

- 2 heads of baby romaine, leaves separated (and torn if large)
- 3/4 lbs. cherry tomatoes, halved
- 1 medium cucumber—peeled, halved, seeded and sliced 1/4 inch thick
- 1/2 large red onion, thinly sliced
- 2 scallions, thinly sliced
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves


1. Light a grill.

2. Brush the steak with vegetable oil and season heavily with kosher salt and pepper. Grill over high heat until the meat is charred outside and medium-rare within, about 5-15 minutes per side. It really depends on the thickness of your steak. Transfer to a work surface and let it rest as long as you can.  at least 10 minutes. slice very thin. Meat thermometer should read 130-140 in thickest part.

3. Combine all dressing ingredients and blend.

3. Meanwhile, in a bowl, toss the romaine (or butter, or leaf, or whatever) with the cherry tomatoes, cucumber, onion, scallions, basil and cilantro leaves. Pour two-thirds of the dressing over the salad and toss. Slice the steak 1/3 inch thick across the grain and serve alongside the salad. Pass the remaining dressing at the table.


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