Wednesday, January 8, 2014

01January04 2014 Thai Beef Salad (Yum Nuea)

Dinner with Ryan and Whitney

Thai Beef Salad
1 lb Niman Ranch flank steak
1 cucumber (regular)
1 red pepper
1 shallot
1 container yellow cherry tomatoes
2 limes
half bunch of cilantro
1 T brown sugar
fish sauce
soy sauce
marie sharps hot sauce or hot peppers

Preheat oven to 400+
Salt and pepper steak. 
Grill pan on high heat, sear both sides; put into oven.
Check steak around 8 minutes
Let steak rest for 15+ min; then slice thinly across the grain, put into sauce/dressing

Make dressing:
recommended ratio of fish sauce to lime is 1:1, I used more like twice lime to fish sauce
add sugar to lime and fish sauce to taste, some white pepper

Toss everything together and let marinate.

- allow pan to get hotter next time, need higher sear
- serve over bed of lettuce (if you want it like restaurant)
- let steak marinate in juice longer
- might need ginger?

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