Name: Thai-Style Spicy Grilled Beef Salad with Potato Crisps
Total time: 1 h 10 min
Yield: 4
Ingredients: One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat; Salt; Freshly ground black pepper; 2 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons light brown sugar; 1 stalk of lemongrass, tender inner bulb only, thinly sliced; 1 serrano chile, seeded and minced; 1 garlic clove, minced; 1/2 teaspoon freshly ground white pepper; 1 medium tomato—halved, seeded and cut into 2-by-1/4-inch strips; 1 medium shallot, thinly sliced; 1/2 small cucumber—halved, seeded and thinly sliced; 1/3 cup loosely packed mint leaves; 1/3 cup loosely packed cilantro leaves; 10 leaves basil, cut into ribbons; 1 tablespoon roasted rice powder (see Note); 1 head butter lettuce, leaves separated, for serving; Peanut oil, for frying; 2 baking potatoes, trimmed into a rectangle and sliced crosswise 1/16-inch thick; Kosher salt

Light a grill or preheat a grill pan. Season the steak with salt and pepper. Grill over high heat until medium-rare, about 4 minutes per side. Let rest for 30 minutes.

Meanwhile, in a small bowl, whisk the fish sauce with the lime juice, sugar, lemongrass, chile, garlic and white pepper. In a large bowl, toss the tomato with the shallot, cucumber, mint, cilantro, basil and roasted rice powder.

In a large saucepan, heat 2 inches of oil to 375°. Line a baking sheet with paper towels. Fry the potato slices in batches until golden and crisp, about 4 minutes. Transfer to the lined baking sheet. Immediately sprinkle with salt.

Slice the steak against the grain 1/4 inch thick. Add the steak to the salad along with the dressing and toss. Add the potato crisps and toss gently. Spoon the salad into the lettuce leaves and serve.

Notes

Roasted rice powder, known as khao kua pon in Thailand, is available at Asian markets, but you can also make it at home: In a skillet, toast raw white sticky (glutinous) rice over moderately low heat, stirring occasionally, until lightly browned, about 10 minutes. Transfer to a mortar or spice grinder and let cool completely, then grind the rice to a powder. The rice powder can be stored in an airtight container for up to 3 months.

Be the first to rate and review! No ratings or reviews yet.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Thai-Style Spicy Grilled Beef Salad with Potato Crisps

this link is to an external site that may or may not meet accessibility guidelines.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Thai-Style Spicy Grilled Beef Salad with Potato Crisps

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews

All Reviews for Thai-Style Spicy Grilled Beef Salad with Potato Crisps

Your Profile

Thai-Style Spicy Grilled Beef Salad with Potato Crisps

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews

All Reviews for Thai-Style Spicy Grilled Beef Salad with Potato Crisps