Thai Beef Salad with Mint & Cilantro

Thai Beef Salad with Mint & Cilantro
Photo by Scott Phillips

Ingredients

  • 2 Tbs. fresh lime juice
  • 1 fresh red hot chile (like a red jalapeño), stemmed, cut in half crosswise (not seeded)
  • Iceberg lettuce leaves for serving
  • ¼ tsp. red chile flakes
  • ¼ cup loosely packed fresh mint leaves, roughly chopped
  • ½ Tbs. vegetable oil
  • 3 Tbs. roughly chopped cilantro leaves and stems
  • + 7 more ingredients
    • ½ to 1 Tbs. ground toasted rice
    • 2 Tbs. very thinly sliced lemongrass (from 2 stalks; remove the tough outer leaves and slice the tender white core)
    • 1-½ Tbs. fish sauce
    • 1-inch-thick beef strip steak (also called New York strip), 9 to 10 oz.
    • ¼ cup thinly sliced shallot rings (from about 2 medium shallots)
    • 1 small clove garlic
    • 1-¼ tsp. light brown sugar

Using a chef’s knife, mince the garlic and one of the chile halves and then scrape them together against the cutting board with the flat side of the knife until they make a coarse paste (you can also do this in a mortar and pestle). Put the paste in a small bowl. Slice the remaining chile half in...

View full recipe at Fine Cooking

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