THAI GRILLED BEEF SALAD RECIPES

Steps:

• Preheat your grill or grill pan over medium-high to high heat.
• Rub the steaks with the oil and season with salt and pepper.
• Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
• Let the steaks rest for 10 minutes before slicing.
• Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
• Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
• Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
• Sprinkle with the peanuts and serve right away, with the lime wedges.

Steps:

• Place meat on a large plate or in a wide shallow bowl. Drizzle each side with 1/2 tablespoon fish sauce and rub it in, then sprinkle with pepper and rub it in. Place shallots in a large bowl and cover with cold water.
• Preheat grill to medium.
• While the grill heats, place a small cast-iron or other heavy skillet over medium-high heat and add rice. Toast, stirring frequently, until the rice is very aromatic (white rice starts to turn pale beige), 3 to 5 minutes. Remove from heat and keep stirring until the pan has cooled a little. Transfer the rice to a clean coffee grinder or a mortar, let cool slightly, then grind or pound into a fine powder.
• Grill the steak 2 to 4 minutes per side for medium rare, depending on thickness. Transfer to a plate; let rest for 10 minutes.
• Drain the shallots and squeeze or pat dry. Return the shallots to the bowl; stir in the remaining 2 tablespoons fish sauce, lime juice, chiles to taste and garlic.
• Thinly slice the meat across the grain and add to the shallot mixture along with any accumulated juice from the plate. Add basil, mint, cilantro and the toasted rice powder; mix well. Transfer to a large serving platter and garnish with cucumber and tomatoes.