THAI BEEF SALAD
2 green onions, chopped
1 lemongrass, cut into 1-inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 T sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak filet
1 head leaf lettuce - washed, dried and torn into bite-sized pieces
1/2 English cucumber, diced
1 pint cherry tomatoes
In a large bowl, stir together the green onions, lemon grass,
cilantro, mint leaves, lime juice, fish sauce, chili sauce, and sugar
until well combined and the sugar is dissolved. Adjust the flavor, if
desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a
preheated grill for approximately
4-6 minutes on each side, until it is cooked medium. Do not overcook
the meat! Remove from heat and slice into thin strips. Add the meat
and its juices to the sauce and refrigerate, tightly covered, for at
least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl.
Arrange the cucumber on top of the lettuce, and then pour the meat and
sauce over them. Top with the cherry tomatoes and garnish with fresh
cilantro leaves.
Makes 4 -6 servings.
Notes: Fish sauce is just
very salty it has no fishy taste, it can be
found in most supermarkets. Lemongrass similarly can be found in most
markets, but if you have trouble, use about a tablespoon of lemon zest.
