On warm summer nights I am often reminded of a dear friend of mine from Australia named Jodie who loved to cook. She taught me some wonderful dishes that I still make to this day including Sticky Date Pudding and Apricot Chicken.
One of her signature dishes was a Thai Beef Salad that was amazing. The best part about this dish is that it is perfect for a warm summer evening. Thanks Jodie!
Thai Beef Salad
1 1/2 tablespoons fresh lime juice
1/2 teaspoon fresh grated ginger
1 garlic clove, minced
1 tablespoon chopped cilantro
1 tablespoon fish sauce
2 teaspoons sesame oil
1/2 tablespoon dark brown sugar
1 1/2 pounds flank, flat iron or sirloin steak
4 cups salad greens
1 cup cheery tomatoes, halved
1 English cucumber, diced
1 red onion, minced
1 tablespoon fresh mint, chopped
1/2 cup toasted peanuts
1 cup bean sprouts
Whisk together lime juice, ginger, garlic, cilantro, fish sauce, sesame oil and brown sugar and place 1/2 in a ziploc bag with the steak and reserve the other half as your salad dressing. Marinate steak for at least 2 hours in refrigerator.
Preheat BBQ or a grill pan on high. Cook steak for 3-4 minutes per side for medium (depending on thickness of steak). Transfer to a plate and cover with foil. Let steak rest for 5 minutes.
Divide the salad greens between 4 plates and top with tomatoes, cucumber, red onion, mint, peanuts and bean sprouts. Thinly slice steak across the grain and add to the salad.
Drizzle remaining dressing on top and serve.
Notes: To spice up the salad, add 1 fresh red chili, halved and de-seeded and thinly sliced to the marinade/dressing