Name: Beef Satays over Thai Salad
Yield: 4
Ingredients: 1 1/2 lb. sirloin steak -; 4 stalks lemongrass -; 2 cloves garlic -; 3 tbsp. Cooking oil -; 2 1/2 tbsp. lemon juice -; 2 3/4 tsp. sugar -; 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 2 tbsp. Asian fish sauce (nam pla or nuoc mam) -; 1 tbsp. water -; 3/4 tsp. rice-wine vinegar -; Pinch dried red-pepper flakes -; 1 small head romaine lettuce -; 2 carrots -; 1 cucumber -; 1/2 c. lightly packed cilantro leaves -; 1/4 c. Chopped fresh mint -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Beef Satays over Thai Salad

1. 1 1/2 lb. sirloin steak -

2. 4 stalks lemongrass -

3. 2 cloves garlic -

4. 3 tbsp. Cooking oil -

5. 2 1/2 tbsp. lemon juice -

6. 2 3/4 tsp. sugar -

7. 1/2 tsp. salt -

8. 1/4 tsp. fresh-ground black pepper -

9. 2 tbsp. Asian fish sauce (nam pla or nuoc mam) -

10. 1 tbsp. water -

11. 3/4 tsp. rice-wine vinegar -

12. Pinch dried red-pepper flakes -

13. 1 small head romaine lettuce -

14. 2 carrots -

15. 1 cucumber -

16. 1/2 c. lightly packed cilantro leaves -

17. 1/4 c. Chopped fresh mint -

How to cook deliciously - Beef Satays over Thai Salad

1. Stage

In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.

2. Stage

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.

3. Stage

In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

4. Stage

Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

5. Stage

Notes: Asian fish sauce is available at Asian markets and many supermarkets

6. Stage

Wine Recommendation: Although beef traditionally calls for a red, these seasonings suggest a white wine. A rich Californian, such as a full-bodied chardonnay, can play to both the beef and the salad here. If you prefer red wine, try a light, fruity Beaujolais.