Bright And Fresh Thai Beef Salad
A fantastic dish for a hot summer day, both sweet and spicy with flavors that burst on your tongue, from bon appetit. Can easily be doubled
Steps
Char 2 anaheim chili over broiler until blackened on all sides.
Wrap in paper bag and let stand 10 mins to steam.
Peel core and seed chli cut into 1 / 2 inch pieces , set aside.
Blanch tomatoes in sauce pan of boiling water for 10 seconds.
Transfer to bowl of cold water using slotted spoon.
Drain.
Pull off skins using small sharp knife.
Cut tomatoes crosswise in half.
Squeeze tomatoes gently to remove seeds.
Finely dice tomatoes and set aside.
Peel outer tough stems from lemongrass.
Finely chop enough to make 1 tbs.
Whisk lemongrassh , fish sauce , lime juice , mint , honey.
1 1 / 2 tsp garlic , and serrano chili in medium bowl.
Gradually whisk in 6 tbs olive oil.
(can be prepared 6 hours ahead.
Cover and refridgerate chilies , dressing and tomatoes separately.
Brush both sides of steaks with remaining oil.
Rub pepper and remaining 2 tsp garlic over steak.
Heat heavy large skillet over medium high heat.
Add steaks to desired deegree of dongeness , about 2mins a si.
Ingredients
anaheim chilies, tomatoes, lemongrass, fish sauce, limes, of fresh mint, honey, garlic, serrano chili, olive oil, beef tenderloin, fresh ground pepper, lettuce head, radicchio, arugula