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from "The Barbecue! Bible" by Steven Raichlen

This recipe is modeled on Thailand's famous yam nua yang, grilled beef salad. I can't think of a better starter or light main course on a warm summer day. The combination of flavors—fiery chiles, fragrant mint, ginger, and garlic—is explosive… and addictive. As in other recipes, I offer a range of chiles: one for the tender of tongue and six (or more) for the pyromaniac.

Serves 4

For the beef and marinade
1 flank steak (1 1/4 to 1 1/2 pounds)
3 tablespoons soy sauce
2 tablespoons Asian fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 tablespoon minced fresh ginger

For the dressing
3 cloves garlic
1 to 6 Thai, bird, serrano, or jalapeño chiles, thinly sliced (for a milder dressing, seed the chiles)
1 1/2 tablespoons sugar
3 tablespoons Asian fish sauce
3 tablespoons fresh lemon juice

To finish the salad
1 head Boston or Bibb lettuce, separated into leaves, rinsed, and spun dry
1 cucumber, peeled and thinly sliced
1 small sweet onion, such as Maui or Vidalia, very thinly sliced
12 cherry tomatoes, cut in half
12 fresh mint leaves (optional)
1/4 cup fresh cilantro leaves
1/4 cup coarsely chopped dry-roasted peanuts

Print Print recipe

1. Lightly score the flank steak in a crosshatch pattern, making the cuts 1/4 inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.
2. Preheat the grill to hot.
3. Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients can be puréed in a blender.
4. Prepare the salad. Line a platter with lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leaves (if using) on top.
5. When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the salad and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Flank Steak - $14.99/lb
 USDA Choice, Hand-cut, Standard Pack
  Roland Fish Sauce - $2.29/ea
  Ginger Root - $2.99/ea

Jalapeño Pepper - $2.99/lb
  Boston Lettuce, Hydroponic - $2.99/ea
  Vidalia Onion - $1.99/lb
  Local Cucumbers - $1.49/ea
  Grape Tomatoes - $2.99/pkg
 Farm Fresh, Pint
  Vegetable General - $2.49/ea Save! 2 for $2.50
  Planters Dry Roasted Unsalted Peanuts - $5.49/ea
 16oz jar
  Lemons - $0.99/ea
 Farm Fresh, Med
Optional Ingredients
  Organic Mint - $2.49/ea
You May Already Have
  Domino Granulated White Sugar - $2.49/ea
 2lb box
  Yamasa Soy Sauce, Naturally Brewed - $2.39/ea
  Garlic - $3.99/lb
 Farm Fresh, Med
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