Serves 4
Inspired by a classic Thai dish called yum neua, this salad brings together the salty, sweet, and sour flavors that make Thai food so enticing. It’s a perfect meal if you are trying to reduce carbs. But if you need a few to make this a more filling meal, serve it on rice noodles (soak them in warm water for 20 minutes) and the dressing will gently coat the strands.
STEAK
| 1 | piece (1 inch) fresh ginger, grated |
| 3 | cloves garlic, finely chopped |
| 1 | Thai or other small chili, cored, seeded, and chopped |
| 1 | tablespoon vegetable oil |
| 1 | tablespoon soy sauce |
| ½ | teaspoon sugar |
| 1 | pound skirt or flank steak, trimmed of excess fat, cut into 4 pieces |
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1. In a baking dish, combine ginger, garlic, chili, oil, soy sauce, and sugar. With a fork, prick the steak all over, then place it in the ginger mixture and turn to coat it.
2. Prick the steak once again after it is coated in marinade. Cover and refrigerate for at least 1 hour or as long as overnight.
3. Light a charcoal grill or set a gas grill to medium high.
4. Grill the skirt steak for 2 to 3 minutes on a side (for medium rare), 4 to 6 minutes (for well-done meat). Grill the flank steak for 5 minutes on a side (medium rare), 7 minutes (well done). Let sit for 10 minutes.
DRESSING AND SALAD
| 2 | tablespoons fish sauce |
| 3 | tablespoons lime juice |
| 2 | teaspoons sugar, or more to taste |
| 1 | tablespoon vegetable oil |
| Salt, to taste | |
| 2 | heads bibb lettuce or 1 head Boston or red leaf lettuce, cored, leaves torn into large pieces |
| 4 | Persian or Armenian cucumbers or 1 English cucumber, halved and thinly sliced on a diagonal |
| Handful fresh mint leaves | |
| 3 | scallions, sliced on the diagonal into ½-inch pieces |
| ¼ | cup fresh cilantro leaves |
| 1 | lime, cut into wedges (for garnish) |
1. In a bowl, combine the fish sauce, lime juice, sugar, oil, and a pinch of salt. Whisk to combine them. Taste for seasoning and add more sugar or salt, if you like.
2. In a large bowl, combine the lettuce, cucumbers, mint, scallions, cilantro, and half the dressing. Toss gently.
3. Divide the salad among 4 plates. Slice the skirt steak and arrange it on top. Spoon the remaining dressing on the meat. Garnish with lime. Sydney Oland