This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to prepare a tasty salad with a Thai twist.
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
2 T brown sugar
2 T Thai fish sauce
2 small hot Thai chilies, minced (or jalapenos or serranos)
2 T red Thai curry paste
4 garlic cloves, minced
1 1/2 lbs. choice beef steak, trimmed
vegetable oil to oil grill
1 1/2 cups vertically sliced red onions
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumbers
1/2 cup chopped fresh mint
Heat grill or broiler.
Combine lime juice, cilantro, brown sugar, Thai fish sauce, minced chilies, curry paste, and garlic. Stir until sugar dissolves. Reserve half of this mixture for use later.
Combine other half of lime mixture and steak in a large zip-loc bag. Seal and marinate steak in refrigerator for about 10 minutes, turning once. Remove steak from bag and discard the marinade.
Grill the steak on a prepared barbecue or grill pan on high heat to preferred doneness. Let meat rest 5 minutes. Cut steak across the grain into thin slices.
Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with about 3 ounces of steak, drizzle each serving with reserved lime mixture.