8th September 2008

    Beef Satays over Thai Salad

    Beef Satays over Thai Salad

    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.

    Chris says:

    I love these quick recipes.

    Lisa says:

    Especially when they’re this tasty!

    Chris says:

    Oooh, I think I timed the steak perfectly… and I like the lemongrass bits all over it.

    Lisa says:

    Yeah, it’s really good. I, of course, loved the minced garlic.

    Chris says:

    Also, it’s yet another recipe that uses up our mint.

    Lisa says:

    Wahoo! The rice is a nice accompaniment.

    Chris says:

    I knew if I didn’t make the rice you’d claim this was a snack.

    Lisa says:

    Hey! I just got back from a run.

    Chris says:

    I know! All I’m saying is I know what you like.

    Lisa says:

    I like food. Actually, I heart food.

    Chris says:

    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 Servings

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    This entry was posted on Monday, September 8th, 2008 at 9:27 pm and is filed under Main Dishes, Quick from Scratch Herbs and Spices, Thai. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 6 responses to “Beef Satays over Thai Salad”

    1. 1
      On September 8th, 2008,_ts of [eatingclub] vancouver said:

      That’s true, though! No rice = not a meal = just a snack. =D

    2. 2
      On September 9th, 2008,Lydia (The Perfect Pantry) said:

      Perfect — I’m just harvesting lemongrass from my herb garden this week!

    3. 3
      On September 9th, 2008,Nate said:

      Did you use any dressing on the grilled beef?

    4. 4
      On September 9th, 2008,Chris said:

      Nate — The beef is marinated in the lemongrass/garlic/oil/lemon-juice mixture before grilling, and that’s it. The dressing is all in the salad.

    5. 5
      On September 14th, 2008,Arika said:

      Making this! Yum, it looks so good.
      Arika

    6. 6
      On September 15th, 2008,Rosemary said:

      This looks delicious. I haven’t cooked with lemongrass yet – I’m inspired! Thank you!

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