Yields
8 servings
Isarn-style grilled beef salad mixed with Thai herbs, such as lemongrass, mint leaves, saw-leaf, cilantro, and hot chilies. Enhanced with fish sauce, toasted rice powder and lime.
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ingredients
1
lb(s) New York strip steak, 1 ½? thick
½
cup Lemon grass, thinly sliced
½
cup Shallot, thinly sliced
½
cup Scallion, diagonally or thinly sliced
5
leaves Saw leaf herb, coarsely sliced
6
leaves Kaffir lime leaves, julienne
20
leaves Mint Leaves, coarsely chopped
½
cup Cilantro leaves
3
leaves Arugula, coarsely chopped
Ground dried hot chilies to taste
¾
Tbsp Roasted rice powder
3 ½
Tbsp Fish sauce
3 ½
Tbsp Lime juice, freshly squeezed
¼
tsp Sugar
1
-20/10 piece Red finger hot chilies, julienne
2
piece Red finger hot chilies, julienne
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directions
Step 1
Prepare and organize all fresh herbs and seasonings.
Step 2
Grill the steak for 2 minutes – one minute on each side; roast at 500° F. in an oven on one side for 5 minutes; then turn the meat over and continue to roast for another 5 minutes.
Step 3
Slice into thin slices.
Step 4
Mix with herbs and season with dried hot chilies, roasted rice powder, fish sauce, lime juice and sugar.