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broiling Asian
Asian Beef Salad with Cucumber

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Serves 2 or 3

Ingredients

  • 1 to 2 jalapenos, split, seeded, and coarsely chopped
  • 1½ teaspoons salt
  • 2 teaspoons Thai fish sauce (nam pla; see Notes)
  • 2 tablespoons sugar
  • 2 tablespoons Japanese rice wine or dry sherry
  • 2 tablespoons white vinegar
  • 2 teaspoons fresh lime juice
  • 2 scallions, white and some green, thinly sliced
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon very thinly sliced peeled lemongrass (see Notes)
  • 2 filet mignons (about 6 ounces each), cut ¾ inch thick
  • 1 tablespoon vegetable oil
  • 1 cucumber, peeled and cut lengthwise into very thin slices

Directions

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.

Notes

Thai fish sauce (nam pla) and lemongrass are available in Asian markets, specialty food stores, and some supermarkets.


© 1997 William Rice

Note from Cookstr's Editors

Nutritional information is based on 3 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

394kcal (20%)
63mg (6%)
9mg (14%)
22mcg RAE (1%)
579mg
50mg
24g
11g
75mg (25%)
9g (43%)
25g (39%)
1g
15g
1536mg (64%)
3mg (15%)
 

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