Beef Satays over Thai Salad

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

Published: Sep 3, 2008

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Juicy, lemongrass-marinated beef sits atop a refreshing, herb-laden salad in this Thai favorite.

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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 cup lightly packed cilantro leaves
1/4 cup Chopped fresh mint

Directions

1. Step 1In 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. Step 2In 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. Step 3In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
4. Step 4Light 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. Step 5Notes: Asian fish sauce is available at Asian markets and many supermarkets
6. Step 6Wine 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.