grilled thai beef salad by thaifusions
INGREDIENTS
1 1/2 Pound skirt steak
To Taste salt
To Taste white pepper
As Needed canola oil
1 Clove garlic, minced
4 Tablespoon fish sauce
4 Whole Jalapeño, seeded and diced
4 Tablespoon lime, juiced
1 Tablespoon brown sugar
1 Tablespoon Sticky Rice Powder, Toasted
1 romaine lettuce heart
1 English Cucumber
1 Handful Fresh Mint, minced
6 Cherry tomatoes, sliced
1 Small red onion, thinly sliced
2 green onion, thinly sliced
2 Sprig cilantro, finely chopped
To Taste Mint, chopped
To Taste cilantro, roughly chopped
PREPARATION
Steps
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
2
Season both sides of steak with salt and cracked white pepper. Brush the grill with canola oil to prevent steaks from sticking.
3
Grill hanger steak until it reaches an internal temperature of 130℉ for medium rare, about 5-10 minutes. Allow meat to rest then slice thin.
4
For the Dressing: Mix together the garlic, chili peppers, fish sauce, lime juice and sugar in a small bowl. Add the toasted rice powder last. Note: If toasted rice powder is not accessible, use uncooked rice and dry roast in a pan over low heat until golden brown and grind into a powder with a mortar and pestle or food processor to add a nutty texture.
5
Add the sliced hanger steak to the dressing and toss well.
6
In another bowl, add all the herbs with the chopped romaine, cucumbers (sliced thin on a bias cut) and tomatoes and toss everything together with the dressing and the hanger steak.
7
Add additional fish sauce, lime juice, sugar, toasted rice powder and chili peppers based on your taste preference.
8
Garnish with cilantro and mint. Enjoy!