THAI GRILLED-BEEF SALAD with TOASTED RICE by CHEF DAN:
Serves 4-6
INGREDIENTS:
1-1/2-pounds flank steak, trimmed
2 tablespoons jasmine rice
2 tablespoons soy sauce
1 teaspoon paprika
1 teaspoon cayenne pepper
3 tablespoons lime juice
2 tablespoons fish sauce
1/2-inch fresh ginger, minced
2 tablespoons water
1 tablespoon (DAN’S HONEY)
2 garlic cloves, thinly sliced
4 shallots, thinly sliced
2 Thai chilies, stemmed and sliced thin into rounds or Serrano chilies
1 English cucumber, sliced into thin rounds
1-1/2 cups fresh mint leaves, torn
1-1/2 cups basil leaves, torn
8-ounces of mixed greens
DIRECTIONS:
1. Heat paprika and cayenne pepper in a 8-inch cast-iron skillet over medium-heat, cook shaking pan until fragrant, about 1 minute.
2. Transfer to bowl.
3. In the skillet over medium-heat, add rice and toast, stirring frequently, until deep golden brown, about 5 minutes.
4. Transfer to bowl and let cool.
5. Grind rice in a spice grinder, until fine meal, 10-20 seconds.
6. Whisk soy sauce, ginger, lime juice, fish sauce, water, honey and 1/2-teaspoons paprika mixture in a bowl, set aside.
7. On a gas grill turn all burns to high, let heat for 15 minutes.
8. Season steak with salt and pepper.
9. Place steaks over hot part of the grill and cook until beginning to char and be lice meat against grain, on bias into1/4-inch thick slices.
10. Transfer steak slices to bowl with fish sauce mixture.
11. Let rest 5- 10 minutes.
12. Slice meat against grain, on bias into 1/4-inch thick slices.
13. Transfer steak slices to bowl with fish sauce mixture.
14. Add shallots, mint, basil, chilies, and half of the rice powder.
15. Toss to combine.
16. Transfer to platter lined with cucumber slices, and mixed greens.
17. Serve, passing remaining rice powder and toasted paprika mixture separately.
ENJOY DAN: (ROCK-ON)
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