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Spicy Thai Grilled Beef Salad-Yam Nua Yang--Thailand
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Source: Steven Raichlen
| For the beef and marinade: | |
| 1 | flank steak, 1 1/4 to 1 1/2 pounds |
| 3 tablespoons | soy sauce |
| 2 tablespoons | Asian fish sauce |
| 2 tablespoons | sugar |
| 3 cloves | garlic, minced |
| 1 tablespoon | ginger, minced |
| For the Dressing: | |
| 3 cloves | garlic |
| 1 to 6 | Thai chiles |
| 1 ½ tablespoons | sugar |
| 3 tablespoons | Asian fish sauce |
| 3 tablespoons | fresh lemon juice |
| To Finish the Salad: | |
| 1 head | Boston or Bibb lettuce-separated into leaves, rinsed, and spun dry |
| 1 | cucumber, peeled and thinly sliced |
| 1 small | Vidalia onion |
| 12 | cherry tomatoes, cut in half |
| 12 | fresh mint leaves, (optional) |
| ¼ cup | fresh cilantro leaves |
| ¼ cup | dry roasted peanuts-coarsely chopped |
Lightly score the flank steak in a crosshatch pattern making the cuts ¼ inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.
Preheat the grill to high
Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients ca be pureed in a blender.
Prepare the salad. Line a platter with the lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leave (if using) on top.
When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium -rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the sald and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.
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