Tonight’s recipe comes from Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook, and is a great quick, light summer meal. Cubes of sirloin are marinated in lemon, salt, pepper, and lemongrass, quickly grilled, and served over a simple salad with a nuoc-chom-like dressing. We were lazy and served it with a quick out-of-the-box Thai Curry Rice.
I love these quick recipes.
Especially when they’re this tasty!
Oooh, I think I timed the steak perfectly… and I like the lemongrass bits all over it.
Yeah, it’s really good. I, of course, loved the minced garlic.
Also, it’s yet another recipe that uses up our mint.
Wahoo! The rice is a nice accompaniment.
I knew if I didn’t make the rice you’d claim this was a snack.
Hey! I just got back from a run.
I know! All I’m saying is I know what you like.
I like food. Actually, I heart food.
Don’t we all…
Beef Satays over Thai Salad
1.5 lbs sirloin steak, cut into 1-inch cubes
4 stalks lemongrass, bottom third only, peeled and minced
2 cloves garlic, minced
2 tbsp cooking oil
2 1/2 tbsp lemon juice
2 3/4 tsp sugar
1/2 tsp salt
1/4 tsp fresh-ground black pepper
2 tbsp Asian fish sauce
1 tbsp water
3/4 tsp rice-wine vinegar
pinch dried red-pepper flakes
1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
2 carrots, peeled into strips
1 cucumber, peeled, halved, seeded, and diced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped fresh mint
In a medium glass bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.
In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
In a large bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
Light the grill over high heat. Thread the steak onto eight skewers. Grill the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.
4 ServingsPrint This Recipe