02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Special Occasions
    Advanced Recipe Search


    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 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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Flank Steak - $10.99/lb
     USDA Choice, Standard Pack, Hand-cut
      Roland Fish Sauce - $2.29/ea
      Ginger Root - $2.99/ea

    Jalapeño Pepper - $2.99/lb
     Farm Fresh
      Boston Lettuce - $2.49/ea Save! 2 for $4.00
     Farm Fresh
      Vidalia Onion - $1.49/lb
      Green Cucumber, Medium - $1.49/ea
     Farm Fresh, Med
      Grape Tomatoes - $2.99/pkg Save! 2 for $5.00
     Farm Fresh, Pint
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Planters Dry Roasted Unsalted Peanuts - $5.19/ea
     16oz jar
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
    Optional Ingredients
      Mint - $2.49/ea
     Farm Fresh
    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
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users