Grilled Beef Salad
Ready In: 25 mins
Serves: 4
Ingredients
- 1 tablespoon sugar
- 1⁄3 cup soy sauce
- 2 lbs beef rib eye steaks, 1 inch thick
- 1 teaspoon sugar
- 1⁄4 cup fresh lime juice
- 1⁄4 cup asian fish sauce (naam pla)
- 1 -2 teaspoon coarsely ground dried red chili
- 1⁄4 cup finely chopped fresh cilantro
- 1⁄4 cup finely chopped of fresh mint
- 1⁄4 cup minced shallot
- 1 tablespoon toasted rice powder
- 2 scallions, finely chopped
Garnish
- fresh mint sprig
Accompaniment
- soft lettuce leaf, such as bibb
Directions
- Dissolve 1 tablespoon sugar in soy sauce and put in a large resealable plastic bag and add steaks, pressing out excess air.
- Marinate, turning once, chilled, at least one hour.
- Preheat grill.
- Drain steaks, discarding marinade, and grill 4 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
- Let stand 5 minutes before cutting into 1/4-inch thick slices.
- Toss steak with remaining teaspoon sugar and remaining ingredients.
- Toasted Rice Powder: toast 1/4 cup raw sticky or jasmine rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 4 to 6 minutes.
- Cool rice and grind to a coarse powder with a mortar and pestle or in an electric coffee grinder.
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