Thai Grilled Steak Salad

[Deleted]

not to sure about fish sauce but maybe just a hint will do for me.

Thai Grilled Steak Salad




Ingredients


• 1 1/2 Pound rib-eye steak
• Salt
• Vegetable oil
• 1/4 Cup lime juice
• 2 Tablespoons fish sauce
• 1/2 Teaspoon sugar
• 1 small head lettuce
• 1/2 Cup mint leaves
• 1/2 Cup cilantro leaves
• 1 medium cucumber, thinly sliced
• 1/2 pint cherry tomatoes, halved
• 1/4 medium red onion, thinly sliced


Directions


Season the steak with salt and set aside. Heat a gas or charcoal grill over high heat until very hot. Brush the steak with oil, and grill to desired doneness, 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

In a small bowl, whisk together the lime juice, fish sauce, and sugar.

Tear the lettuce into bite-size pieces, and place in a large mixing bowl. Roughly tear the mint and cilantro and add to the bowl. Add the cucumber, tomatoes, and red onion.

Trim away any excess fat from the steak, and thinly slice it across the grain. Pour the accumulated juices into the dressing, and mix. Drizzle 4 tablespoons of dressing over the lettuce mixture, and toss. Add more dressing if needed.

Divide the salad between 4 plates, and top each with sliced steak. Drizzle a little more dressing over the steak before serving.

[Clipper]

That looks like a great salad to eat for an entree on a hot summer day Alan. I love a big green salad for supper when it is hot outside. We ate a Perkin's Restaurant in Johnson City last night with friends. It was 94 degrees outside and my friend Pete and I had just finished hooking up our travel trailer and taking it to the dealer lot so it could be serviced today. The humidity was high and the heat had simply drained me. They serve a "honey mustard chicken crunch salad." It is a mixed greens salad with red onion, mixed greens, and cut up deep fried chicken tenders. I have made that salad at home and enjoy it immensely, but for a lower fat version I also sometimes make it with GRILLED chicken breast rather than the fried tenders. For a quick supper I have purchased the fried tenders, ready to use, from the deli case at the market and simply heated them in the microwave. We eat grilled chicken breasts made many different ways, with various marinades and sauces. When we grill chicken breasts I simply grill an extra breast or two and save them to cut up for a delicious and slightly smokey addition to a green salad or for chicken salad for sandwiches. My favorite summer dressing is a homemade honey dijon, but a good balsamic vinaigrette or ranch dressing is also good on such a salad.

[clarencebunsen]

Sounds like today's lunch, greens olives hot peppers tomatoes and left over grilled chicken thigh.

[Clipper]

That sounds great Alan. I love those ingredients but the hot peppers might not be included for me. I no longer have the constitution for any peppers hotter that cherry peppers or pepperoncini. I used to sit on the porch with a Mexican friend when I was in California and eat a quart jar of jalepenos between the two of us, accompanied by saltine crackers and washed down with several sixteen ounce cans of Lucky Lager. Needless to say, there were no problems with carbon build up in the tail pipe, hahaha.

I still can tolerate the milder peppers and love the cherry peppers in chicken riggies when we come to NY State.