Thai Grilled-Beef Salad
I have learned so many things at the Dog Park, including the wonders of flank steak. I learned that you can buy three to a pack at Costco (
thank you, Patty), and have been privy to spirited discussions on the multitude of dishes one can cook with flank steak. I had no idea. Really.
Then there are those neighborly Thai connections: Bob & Lisa who introduced us to
Pato, our very favorite Thai restaurant, and the neighbor (
who-shall-not-be-named due to the whole witness protection thing) who lived in Thailand and has regaled us during our evenings at the Powderhorn Dog Park with stories of mango season in Thailand, and the abysmal state of Thailand prisons.
So,when The Duchess brought this recipe to my attention, I felt I must share it with The Pack. What follows is the recipe for Nam Tok, or Thai Grilled-Beef Salad, from this month's
Cook's Illustrated magazine. A perfect meal for our hot summer evenings - the mint, the cool cumbers, the bite of the chile. My only disappointment was that there were no leftovers. I highly suggest you double the recipe.
Thai Grilled-Beef Salad
serves 4-6
(or it serves 2, if those 2 people really like it)
Serve with steamed jasmine rice, if desired, although any style of white rice can be substituted. Don't skip the toasted rice; it's integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.
I should pause here to warn you that The Duchess used a fresh Thai chile and almost died. After listening to her harrowing tale, I substituted a fresh jalapeno pepper in place of- as The Duchess now refers to it- "the evil ingredient", and was pleased with both the flavor and amount of heat the fresh jalapeno brought to the dish.
1 teaspoon sweet paprika
1 teaspoon cayenne peppe
r (I used ground chipotle chile)
1 tablespoon white rice
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
1 (1 1/2-pound) flank steak, trimmed
salt & white pepper, coarsely ground (
be sure to use white pepper)
4 shallots, sliced thin
1 1/2 cups fresh mint leaves, torn (
you could make a Mojito with the leftovers, just a thought)
1 1/2 cups fresh cilantro leaves
1 Thai chile, stemmed and sliced thin into rounds (
consider yourself warned)
1 seedless English cucumber, sliced 1/4 inch thick on bias
1. Heat paprika and cayenne in 8-inch skillet over medium hear; cook, shaking pan, until fragrant about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles find meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
If you use a mini food processor, as I did, the trick is to pulse the processor quickly on-and-off, and the rice will quickly reduce to powder.
2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in a large bowl and set aside.
3. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner (s).
4. Clean and oil cooking grate. Season steak with salt and white pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes.
We never really saw beads of moisture on the steak; The Husband however was sweating profusely at this point. Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about an hour).
5. Slice meat, against grain, on bias into 1/4-inch-thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder, toss to combine. Transfer to plater lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.
Enjoy !