© Christopher Testani
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

"This is the dish that I make to show wine geeks what beer can do with food," says Sang Yoon of this tender, grilled Thai beef salad with its alluring citrus-and-soy dressing. "I love the acidity of the lime juice and fish sauce in Thai food. Those high-pitched flavors are impossible with wine, but a silky-smooth Belgian beer like Tripel Karmeliet allows them to come through. I serve this salad to my sommelier friends and say, 'Put your Riesling away.'" Plus: More Grilling Recipes and Tips

How to Make It

Step 1    

Light a grill. In a blender, combine the 2 tablespoons of vegetable oil with the lime juice, fish sauce, soy sauce, garlic, chile, ginger and sugar and puree. Season the dressing with salt and pepper.

Step 2    

Brush the steak with vegetable oil and season with salt and pepper. Grill over high heat until the meat is charred outside and medium-rare within, about 5 minutes per side. Transfer to a work surface and let it rest for 5 minutes.

Step 3    

Meanwhile, in a bowl, toss the romaine with the cherry tomatoes, cucumber, onion, scallions, basil and cilantro leaves. Pour two-thirds of the dressing over the salad and toss. Divide among 4 plates. Slice the steak 1/3 inch thick across the grain and serve alongside the salad. Pass the remaining dressing at the table.

Make Ahead

The Thai dressing can be refrigerated overnight.

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