grilled thai beef salad by thaifusions
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
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
Season both sides of steak with salt and cracked white pepper. Brush the grill with canola oil to prevent steaks from sticking.
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.
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.
Add the sliced hanger steak to the dressing and toss well.
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.
Add additional fish sauce, lime juice, sugar, toasted rice powder and chili peppers based on your taste preference.
Garnish with cilantro and mint. Enjoy!