"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
2 tablespoons vegetable oil, plus more for brushing
2 1/2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
2 tablespoons soy sauce
1 garlic clove, quartered
1/2 serrano chile, seeded and coarsely chopped
One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)
1 teaspoon sugar
Salt and freshly ground pepper
1 pound flatiron steak or top blade steak, about 1 inch thick
2 heads of baby romaine, leaves separated (and torn if large)
3/4 pound cherry tomatoes, halved
1 medium cucumber—peeled, halved, seeded and sliced 1/4 inch thick
1/2 large red onion, thinly sliced
2 scallions, thinly sliced
1/2 cup basil leaves
1/2 cup cilantro leaves
How to Make It
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.
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.
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.
The Thai dressing can be refrigerated overnight.
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