Serves: 10 (as an entrée)
Plate components:
Boston lettuce leaf 2 ea.
Grilled Thai Beef Salad (recipe follows 8 oz.
Onion cloud 2 oz.
Javanese Peanut Sauce (recipe follows) 2 oz.
Grilled Thai Beef Salad
Item Amount
Beef flank steak 5 pounds
Smoked sea salt and freshly
Ground pepper to taste
Vietnamese fish sauce 1 ¼ cups
Lime juice 1 ¼ cups
Kecap manis (sweet Thai soy sauce) 5 oz.
Garlic, finely minced 3 ¾ oz.
Fresh ginger, finely minced 3 ¾ oz.
Fresh cilantro, minced 1 cup
Sesame oil 5 T.
Chili oil 5 T.
Scallions, minced 1 ¼ cups
Shallots, minced 1 ¼ cups
Red onion, thinly sliced 1 ¼ cups
Cherry tomatoes halved 25 ea.
Cucumber, very thinly sliced 1 ¼ cups
Thai chili peppers 1 ¼ cups
Method:
Combine fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, chili oil, scallions, shallots, and red onions; let sit for 1 hour.
Season beef with sea salt and freshly ground black pepper. Grill to medium (145 degrees F.). Allow to rest.
Combine cherry tomatoes, cucumber, and Thai peppers with dressing, and then fold in sliced beef.
Peanut Sauce:
Item Amount
Shallots, minced 6 oz.
Garlic cloves, pureed 4 each cloves
Red jalapeno, or Thai pepper, minced 2 each
Ginger, finely minced 1 T.
Soy sauce 2 T.
Honey 2 T.
Hoisin 1 T.
Chunky peanut butter 1 cup
Vietnamese fish sauce to taste
Chicken stock 1 cup
Garnish:
Sirracha
Chopped salted peanuts
Method:
Sauté onions in peanut oil until translucent; add garlic and minced peppers. Put mixture in blender with ½ cup of the chicken stock, and process until smooth. Return mixture to saucepan; add remaining chicken stock, peanut butter, soy sauce, and lime juice. Simmer sauce gently for 5 minutes, stirring occasionally. Pour peanut sauce into a serving bowl and garnish with drizzled
Sirracha sauce and chopped salted peanut. Serve immediately.