- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 10 Times
Can be made ahead of time.
This wonderfully fresh-tasting salad is a very pleasing first course and can be served as a light entrée. Because the elements can be prepared ahead and final assembly is so quick, it’s good to serve immediately after coming home from an event. Pour beer or a sparkling wine from Spain.
1. Preheat the broiler.
2. Combine the jalapeños, salt, fish sauce, sugar, rice wine, vinegar, and lime juice in a food processor or blender. Purée the mixture and set aside.
3. Combine the scallions, mint, cilantro, and lemongrass in a small bowl. Mix well and set aside.
4. Pat the steaks dry and coat lightly with oil. Broil the steaks for 4 minutes, or until brown and crusty on one side. Turn and broil 3 minutes more for medium-rare or 4 minutes more for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Carve each steak into ¼-inch-thick slices. (The recipe may be done ahead to this point. Cover and refrigerate the sauce, herbs, and meat separately. Return to room temperature before serving.)
5. Make a bed of cucumber slices on a platter or 2 or 3 plates. Arrange the steak over the cucumber, spoon the sauce over the steak, and scatter the herb mixture over all.
Thai fish sauce (nam pla) and lemongrass are available in Asian markets, specialty food stores, and some supermarkets.
Nutritional information is based on 3 servings.