Friday, 15 August 2008
Recipe - Thai(ish) Steak Salad
This was my first attempt at making a Thai Steak Salad. It could have been better, but it could also have been much worse.
I'm sure my next version of it will be a bit different. I'll probably try to slice the steak a bit thinner, maybe add some more 'soft greens'. But hey ho, it tasted nice and I'm looking forward to the next version already.
Adjust the ingredients to the amount of servings you are planning for. Also, I use individual steaks. That way I can have have it my way and other guests can have theirs cremated if they wish.
80 ml fresh lime juice (about 3 limes)
1 1/2 tbsp brown sugar
1 tbsp peeled fresh ginger
1 tbsp Thai fish sauce (Nam Pla)
1 to 2 tsp chile paste with garlic (I used Red Thai Paste)
1 steak per person (I used sirloin)
Thinly sliced red cabbage
Thinly sliced radish
Finely chopped unsalted, dry-roasted peanuts
To make the dressing - put all the ingredients into a bowl and whisk until well combined. Put to the side.
Season your steak(s) to your liking and then fry them until done your way. Put to the side to let the meat rest. Once rested slice into slices, thin or thick - your choice.
To prepare the salad, combine all the ingredients, keeping some of the peanuts for later, in a large bowl. Pour about half the dressing into the bowl. Toss well.
To serve, plate up the salad. Put the steak on top in a nice fashion. Sprinkle with some more of the peanuts. Drizzle the last of the dressing evenly over the steaks.