This warm-weather salad is great for a romantic evening or intimate dinner party. The bold flavors will surprise your guests and excite the palette. The conversation is up to you.
INGREDIENTS
- 4 limes, juiced
- 1 lime, quartered
- 6 tablespoons fish sauce
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 1 tablespoon coarse black pepper
- 1 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 2 red Thai chilis, seeded and chopped
- 1/2 cup coarsely chopped salted peanuts
- 1/2 cup olive oil
- 2 pounds Asian sirloin steak
- 4 green onions (green part only), chopped
- 2 cups fresh cilantro, chopped
- 1 cup carrot, shredded
- 1/2 cup sugar snap peas with pod, chopped (optional)
- 1 red bell pepper, seeded and sliced thin
- 1 cucumber, halved, seeded and sliced thin
- 1 mango, peeled, pitted, diced
- 1 cup cherry tomatoes, sliced
- 1/2 pound bean sprouts
- 1 large bag mixed spring lettuce
1). Whisk together lime juice, fish sauce, soy sauce, olive oil, brown sugar, Thai chili, garlic and red pepper flakes in a medium bowl. Place steak (room temperature) in a non-reactive bowl with cover. Marinate 30 minutes. Reserve remaining marinade in a small bowl and refrigerate (also 30 minutes).
2). Toss mixed spring lettuce, green onions, bean sprouts, cilantro, sugar snap peas, carrots, red bell pepper, cucumber, tomatoes and mango in a large bowl; add peanuts and a light portion of the reserved dressing (marinade); toss.
3). Heat grill pan over high heat. Place marinaded steak in the pan, pouring remaining juice (from the steak bowl) atop the steaks. Sprinkle with black pepper and cook, turning once, until desired temperature (about 4-6 minutes on each side for medium rare). Transfer to a cutting board; cover loosely with aluminum foil. Let rest 5 minutes. Set aside the grill pan, keeping the pan juice in tact.
4). Slice steak across the grain into strips about 1/2 inch wide.
5). Divide salad mixture among plates. Top each with steak slices. Pour pan juice over the steak. Pour remaining marinade over salad mixture. Garnish with lime wedges.
Accompany with a bottle of bold, red wine ... We like Tempranillo.
SERVES 4-6
