Grilled Thai Beef Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb flank steak
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons hoisin sauce
• 4 teaspoons minced gingerroot
• 1 tablespoon sherry wine
• 1 garlic clove, minced
• 1/2 teaspoon chili paste
• 1/2 teaspoon sesame oil
• 8 cups torn red leaf lettuce
• 2 cups snow peas (6 oz or 175 g)
• 1 sweet red pepper
• 1/2 small english cucumber
• 1 cup bean sprouts
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon granulated sugar
• 2 tablespoons olive oil

Recipe

• 1 place steak in large shallow dish. whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat well. cover and refrigerate for at least 8 hours or up to 24 hours. let stand at room temperature for 30 minutes.
• 2 place lettuce in large attractive salad bowl. in small saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. drain and refresh under cold water; drain again, pat dry and add to salad bowl.
• 3 on cutting board and using chef's knife, core red pepper and remove membranes and seeds; cut into thin strips and add to bowl. slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. add sprouts.
• 4 reserving marinade, place steak on greased grill over medium-high heat or under broiler; cook, turning once, for about 10 minutes or until medium-rare. transfer to cutting board and tent with foil; let stand for 5 minutes.
• 5 meanwhile, in small saucepan, bring marinade to boil; boil gently for 5 minutes. remove from heat. whisk in vinegar and sugar; gradually whisk in olive oil. let cool slightly.
• 6 slice meat diagonally across the grain into thin slices; add to salad bowl. pour dressing over top; toss gently until lightly coated. serves 4.
• 7 variations:.
• 8 thai lamb salad: use lamb tenderloin instead of flank steak. grill, turning once, for 20 to 23 minutes or until just a hint of pink remains inside.
• 9 thai chicken salad: use 3 boneless skinless chicken breasts instead of flank steak. grill, turning once, for 8 to 10 minutes or until no longer pink inside.
• 10 canadian living.