This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s an easy, flavorful and healthy weeknight meal that the whole family will love. — Andrew Zimmern
- One 1 1/2-pound sirloin steak
- 1 stalk of lemongrass, tender inner bulb only, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cucumber, thinly sliced seeded and skinned
- 1 julienned tomato, seeded and trimmed
- 1/3 cup mint leaves
- 1/3 cup cilantro leaves
- 10 basil leaves, sliced in thin ribbons
- 1 serrano chile, minced
- 1 minced garlic clove
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/2 teaspoon ground white pepper
- 1 tablespoon toasted rice powder
- 4 romaine lettuce leaves
Total Time: 45 min
Light a grill or preheat a grill pan. Season the steak with salt and pepper. Grill over high heat until medium-rare, about 5 minutes per side. Let rest for 30 minutes.
Meanwhile, in a small bowl, whisk the fish sauce with the lime juice, sugar, lemongrass, chile, garlic and white pepper. In a separate bowl, combine the tomato with the shallot, cucumber, mint, cilantro, basil and roasted rice powder.
Slice the steak against the grain, about ¼-inch thick. Add the steak to the vegetables and herbs along with the dressing and toss. Spoon the salad into the lettuce leaves and serve.
NOTES:Roasted rice powder, known as khao kua pon in Thailand, is available at Asian markets, but you can also make it at home. In a skillet, toast raw white sticky (glutinous) rice over moderately low heat, stirring occasionally, until lightly browned, about 10 minutes. Transfer to a mortar or spice grinder and let cool completely, then grind the rice to a powder. The rice powder can be stored in an airtight container for up to three months.