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Thai-Style Spicy Grilled Beef Salad with Potato Crisps

  • 4servings
  • 70minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Potassium, Iron, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salad

  2. One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat

  3. Salt

  4. Freshly ground black pepper

  5. 2 tablespoons Asian fish sauce

  6. 2 tablespoons fresh lime juice

  7. 2 tablespoons light brown sugar

  8. 1 stalk of lemongrass, tender inner bulb only, thinly sliced

  9. 1 serrano chile, seeded and minced

  10. 1 garlic clove, minced

  11. 1/2 teaspoon freshly ground white pepper

  12. 1 medium tomato-halved, seeded and cut into 2-by-1/4-inch strips

  13. 1 medium shallot, thinly sliced

  14. 1/2 small cucumber-halved, seeded and thinly sliced

  15. 1/3 cup loosely packed mint leaves

  16. 1/3 cup loosely packed cilantro leaves

  17. 10 leaves basil, cut into ribbons

  18. 1 tablespoon roasted rice powder (see Note)

  19. 1 head butter lettuce, leaves separated, for serving

Instructions Jump to Ingredients ↑

  1. PREPARE THE SALADLight a grill or preheat a grill pan. Season the steak with salt and pepper. Grill over high heat until medium-rare, about 4 minutes per side. Let rest for 30 minutes.

  2. Meanwhile, in a small bowl, whisk the fish sauce with the lime juice, sugar, lemongrass, chile, garlic and white pepper. In a large bowl, toss the tomato with the shallot, cucumber, mint, cilantro, basil and roasted rice powder.

  3. MAKE THE POTATO CRISPSIn a large saucepan, heat 2 inches of oil to 375°. Line a baking sheet with paper towels. Fry the potato slices in batches until golden and crisp, about 4 minutes. Transfer to the lined baking sheet. Immediately sprinkle with salt.

  4. Slice the steak against the grain 1/4 inch thick. Add the steak to the salad along with the dressing and toss. Add the potato crisps and toss gently. Spoon the salad into the lettuce leaves and serve.

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