Description
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Ingredients
- 2 green onions, chopped
- 1 lemon grass, cut into 1 inch pieces
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh mint leaves
- 1 cup lime juice
- ⅓ cup fish sauce
- 1 tablespoon sweet chili sauce
- ½ cup white sugar
- 1 ½ pounds (1 inch thick) steak fillet
- 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
- ½ English cucumber, diced
- 1 pint cherry tomatoes
Instructions
- Mix lime juice
- cilantro
- mint leaves
- sugar
- fish sauce
- green onions
- lemongrass
- and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor
- if desired
- by adding more sugar and/or fish sauce; set aside.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center
- about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
- Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 3 hrs 45 mins
Servings: 6