Grilled Beef Salad With Thai Dressing Recipe
No one can stop at just one is my claim for this recipe of Grilled Beef Salad With Thai Dressing. I just love Side Dish recipes and this dish is my only favorite amongst them. A delicious Grilled Beef Salad With Thai Dressing gets its taste from Beef. This Grilled Beef Salad With Thai Dressing is too good to be missed.
Ingredients
4 quarter-size slices fresh ginger, unpeeled
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons reduced-sodium soy sauce
3 cloves garlic, minced or crushed through a press
2 teaspoons granulated sugar
1/4 teaspoon pepper
1 1/4 pounds flank steak
1/4 cup (packed) fresh mint leaves or 2 teaspoons dried
1/4 cup lemon juice
3 tablespoons lime juice
1 teaspoon grated lime zest (optional)
2 drops hot pepper sauce
1 tablespoon anchovy paste
1 tablespoon brown sugar
3 plum tomatoes
1 small cucumber
3 scallions
3 cups shredded iceberg lettuce
1/4 pound bean sprouts
2 teaspoons sesame seeds
Directions
1 Preheat the broiler or start the charcoal. If broiling, line a broiler pan with foil.
2 Mince the ginger. In a small bowl, combine half the ginger with 2 tablespoons of the oil, the soy sauce, 2 of the garlic cloves, the granulated sugar and pepper.
3 Brush the steak with half of the ginger basting mixture and grill or broil 4 inches from the heat for 4 minutes. Turn the steak over, brush with the remaining ginger basting mixture and cook another 5 minutes for rare; 6 minutes for medium-rare; 7 minutes for medium. Let the steak stand for 5 minutes before slicing.
4 Meanwhile, in a food processor, mince the fresh mint (if using). Add the lemon and lime juices, lime zest (if using), the hot pepper sauce, anchovy paste, brown sugar, and the remaining minced ginger, garlic clove and 1/4 cup oil. Process to blend.
5 Cut the tomatoes and cucumber into bite-size cubes. Coarsely chop the scallions. Shred the lettuce. In a large bowl, toss the tomatoes, cucumber, scallions, lettuce and bean sprouts together.
6 Cut the steak with the grain into strips, then cut the strips crosswise into thin slices. Arrange the vegetables on individual dinner plates. Top with steak slices, dressing and sesame seeds.
2 Mince the ginger. In a small bowl, combine half the ginger with 2 tablespoons of the oil, the soy sauce, 2 of the garlic cloves, the granulated sugar and pepper.
3 Brush the steak with half of the ginger basting mixture and grill or broil 4 inches from the heat for 4 minutes. Turn the steak over, brush with the remaining ginger basting mixture and cook another 5 minutes for rare; 6 minutes for medium-rare; 7 minutes for medium. Let the steak stand for 5 minutes before slicing.
4 Meanwhile, in a food processor, mince the fresh mint (if using). Add the lemon and lime juices, lime zest (if using), the hot pepper sauce, anchovy paste, brown sugar, and the remaining minced ginger, garlic clove and 1/4 cup oil. Process to blend.
5 Cut the tomatoes and cucumber into bite-size cubes. Coarsely chop the scallions. Shred the lettuce. In a large bowl, toss the tomatoes, cucumber, scallions, lettuce and bean sprouts together.
6 Cut the steak with the grain into strips, then cut the strips crosswise into thin slices. Arrange the vegetables on individual dinner plates. Top with steak slices, dressing and sesame seeds.
