Thai Beef Salad by Becky Guillory
For the Beef and Marinade
1 & 1/2—2lbs hangar or skirt steak
1/2 cup light soy sauce
Juice of two limes
1 cup cilantro (chopped)
In a container, marinate meat with soy, lime juice and cilantro stems for 2 hours or more (can be marinated overnight). The lime will make the beef very tender and infused with flavor.
Once marinated, grill steak on a hot charcoal or gas grill until medium rare (about 10 minutes). Do not overcook as hanger & skirt steak become very tough when overcooked. Remove from heat and let the meat rest while you make the sauce. Do not cut meat before it rests.
For the Sauce
1 cup Lime juice (freshly squeezed)
1/4 cup sugar
1 TBL Thai fish sauce (found in the Asian food section of any grocery store)
3 TBL rice vinegar
1 Thai chili pepper or Serrano pepper, diced into tiny pieces
Fresh grated ginger. If you use powder, use 1 TSP.
Place all ingredients in a small pot over medium heat until sugar melts and mixture is well blended, about 2-3 minutes. Stir continually so that sugar does not burn. Do not boil.
Slice grilled meat into thin strips and place on a serving dish keeping the original shape of the steak. Pour sauce over meat and cover with saran wrap. Place in fridge for at least 1 hour and up to 6 hours.
For the Salad
1 red onion (sliced thin)
1 bunch Cilantro leaves, chopped
Carrot strips
Place meat on a bed of cilantro leaves and cover with thin strips of onion and carrot.
