Thai Grilled Beef Salad Recipe

Name: Thai Grilled Beef Salad Recipe
Ingredients: 1 flank steak (about 1 pound); Coarse salt (sea or kosher) and freshly ground black pepper; 2 tablespoons sesame oil; 1 clove garlic, peeled and minced; 1 piece (1 inch) ginger, peeled and minced; 1 piece (2 inches) lemongrass (the pale stalk), peeled and minced; 1 tablespoon cilantro roots, washed and minced (optional); 5 tablespoons sugar; 1 teaspoon freshly ground black pepper; 1/2 cup Asian fish sauce; 1/2 cup fresh lime juice; 2 heads Boston or bibb lettuce, broken into leaves, rinsed, and spun dry; 1 cucumber, peeled and thinly sliced crosswise; 1 pint cherry tomatoes, cut in half; 1 small sweet onion, peeled and sliced paper-thin (optional); 1/2 cup fresh mint leaves; 1/2 cup fresh Thai or Italian basil leaves; 1/2 cup fresh cilantro leaves; 1 to 2 jalapeño chiles, stemmed and thinly sliced (for a milder salad, seed the chiles); 1/2 cup coarsely chopped dry-roasted peanuts

barbecuebible.com

An electrifying beef salad with all the flavors of Thai cuisine. Grilling the beef over cherry wood gives it an extra smoky dimension.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.

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Ingredients

1 flank steak (about 1 pound)
Coarse salt (sea or kosher) and freshly ground black pepper
2 tablespoons sesame oil
1 clove garlic, peeled and minced
1 piece (1 inch) ginger, peeled and minced
1 piece (2 inches) lemongrass (the pale stalk), peeled and minced
1 tablespoon cilantro roots, washed and minced (optional)
5 tablespoons sugar
1 teaspoon freshly ground black pepper
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
2 heads Boston or bibb lettuce, broken into leaves, rinsed, and spun dry
1 cucumber, peeled and thinly sliced crosswise
1 pint cherry tomatoes, cut in half
1 small sweet onion, peeled and sliced paper-thin (optional)
1/2 cup fresh mint leaves
1/2 cup fresh Thai or Italian basil leaves
1/2 cup fresh cilantro leaves
1 to 2 jalapeño chiles, stemmed and thinly sliced (for a milder salad, seed the chiles)
1/2 cup coarsely chopped dry-roasted peanuts