Thai Beef Salad

IMG_6100 Hello World.  Welcome to my first blog of August!  Thank you so much for giving me the opportunity to share my passion of food with you. I bought a Cannon Rebel T3i just for the occasion.   The photos you see here are shot right out the box.  I purchased the “Dummies” book for my camera as well as “Plate to Pixel” both of which are amazing and very informative.  I considered putting off blogging until I had conquered my new camera but I could not wait. 

I love Thai cuisine!  Especially Thai salads.  I love all of the different flavors and fresh ingredients.  Nicole and I have Thailand on our bucket list of places to visit.  I hear you can get the most amazing food from the street carts there.  I can only imagine!

IMG_6087 How about that for a plug!  As I look at these ingredients I can’t help but imagine, is it like Texmex to traditional Mexican cuisine?  After all,  it’s only “A taste of Thai”.

IMG_5999 Marinating the meat is key.  You want the beef to taste amazing even if you served all by itself.  The fish sauce in the dressing gives this salad a real unami blast!

IMG_6069 We grow our own mint and basil but find it difficult to grow cilantro in south Florida :-(.  Fresh herbs are one ingredient that are hard to “over do”  The more the merrier.  Especially in Thai cuisine.  There are so many bold flavors in Thai food that you don’t have to worry about upstaging with herbs.

IMG_6090 I grilled this steak on high heat outside on my grill.  Even though the marinade is salty in flavor,  I still seasoned the both sides with salt and fresh ground black pepper.  After you cook meat at high temperatures make sure you allow rest time to allow the juices to “settle down”.  Otherwise, when you cut into your meat the juices will spurt out all over your cutting board.  Also, make sure you cut against the grain for a more tender experience.

Thai Beef Salad
Serves 4
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For the steak
1 pound sirloin steak
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 Tablespoon lime juice
2 Tablespoons brown sugar
For the salad
8 ounces mixed baby greens
1 head romaine chopped
1 cup bean sprouts
1 cup each: fresh cilantro, basil, and mint
1 cup cherry tomatoes cut in half
2 Tablespoons fish sauce
3 Tablespoons lime juice
1+1/2 Tablespoons soy sauce
1/2 teaspoon cayenne pepper
1 teaspoon brown sugar
2 Tablespoons chopped peanuts
Place steak in a bowl. Mix marinade ingredients, pour over steak, and leave at room temperature (your protein should be room temperature for even cooking). Mix salad dressing ingredients together until sugar dissolves. Grill (or pan sear) steak over high heat. Cook until desired temperature. Allow meat to rest while you put salad together. Slice meat against the grain. Toss salad with dressing and divide onto four plates. Top with steak and serve.
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