Wednesday, April 13, 2011

Thai Beef Salad

The first time that I ever had Thai Beef Salad was at Loca Luna.  Is that unusual?  Since I haven't been there in years, I thought that now would be a good time to make my own version of it.  As I was developing this recipe, I discovered the greatest thing since sliced baguettes... zest!  I can't believe that all these years I have been watching all the Food Network greats lightly rub citrus fruits with their grates, and I have waited till now to try it?!  All I can say is - it is about time.  Invest in a Microplane.  It's good for Arkansas.
  • 1 Small Flat Iron Steak
  • Arugula or Butter Lettuce
  • Cilantro
  • Mint
  • Red Onion
  • 1 Tomato on the Vine
  • 1 Half Lemon or Lime
  • 2 Tablespoons The Ginger People Sweet Ginger Chili
  • 1 Tablespoon Rice Wine Vinegar
The amount of saturated fat in a flat iron steak is comparable to that of a typical 4 oz. serving of beef tenderloin, which is around 3 - 4 grams depending on how you cook it.  For this recipe, you can slice the beef ahead of time and marinate it overnight with reduced sodium soy sauce and garlic.  You can then skewer it and broil.
Or if you want to leave it whole, you can simply broil it 5 minutes per side for medium rare.

Make the dressing:  Mix the sweet chili sauce with the rice wine vinegar, then grate the lemon or lime zest into it.  Squeeze the juice of the fruit. Mix the remaining salad ingredients, and toss the dressing in.  Enjoy this aromatic salad!