The other dish that we made for the picnic-themed Supper Club was this salad. The steak was nice and spicy, and the salad was cool and refreshing.
Thai Beef Salad with Fresh Herbs
Everyday Food May 2010
Total time: 35 min
2 tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces flank steak
2 heads Bibb lettuce, torn into bite-size pieces
1 cucumber, peeled and seeded, and sliced 1/4 inch thick
1 cup cherry tomatoes, halved
2 carrots, shaved with a vegetable peeler
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves
Ginger-Lime Dressing (below)
1. In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar. Add steak, turning to coat. Marinate at room temperature for 15 minutes (or in refrigerator, overnight).
2. Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
3. In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint and basil. Add dressing and steak and toss to combine. Serve immediately.
In a bowl, stir together 2 teaspoons each fish sauce, toasted sesame oil, and sugar, 1 tablespoon minced peeled fresh ginger, 1 small minced jalapeno, and 2 tablespoons fresh lime juice.
213 cal; 7.9 g fag (2.5 g sat fat); 20.5 g protein; 16.7 g carb; 3.3 g fiber
Big Flavors Rating: 4 Stars
Here’s a shot of the whole meal:
And the dessert (homemade whoopie pies – yesssss!):
And here’s a shot of 6 extremely full picnic-goers: