Healthy and flavorful! I love to make this dish with veggies fresh out of my garden, but good organic veggies work great too. You can also substitute the beef for any meat or tofu of your choice.
Thai Grilled Beef Salad
• Grilled Beef •
1 lb. top sirloin steak or flank steak (scored)
1/4 cup soy sauce
2 tablespoons fish sauce
1 tablespoon sugar
Combine soy sauce, fish sauce and sugar. Stir until sugar is dissolved.
Add meat and marinate for at least 1 hour, turning occasionally. On a
very hot grill, sear meat until desired doneness. Set aside to rest.
Once cooled, slice against the grain into 2" strips (1/4" or thinner.)
• Toasted Rice Powder •
2 tablespoons uncooked rice
Toast the rice in a small, very hot, dry skillet, stirring often, until golden brown. Remove from heat and grind in a small spice grinder or mortar and pestle until a course powder is achieved.
• Salad •
1/3 cup chicken stock
2 green onions, chopped
1/4 cup finely chopped shallot
1/4 cup minced onion
2 cloves minced garlic
3/4 cup chopped cilantro leaves
1 1/2 tablespoons toasted rice powder (recipe below)
1 teaspoon ground dried red chili
1 serrano chile, seeded and minced
1 teaspoon sugar
1/4 fish sauce
1/4 fresh squeezed lime juice
1 head romaine lettuce, coarsely chopped
2 persian cucumbers, chopped
1 1/2 cups cherry tomatoes, halved
1/2 cup fresh mint, chopped
In a medium saucepan, bring the chicken stock, onion and garlic to a gentle boil over medium heat. Add the beef and warm it in the stock for 1 minute, stirring to coat all of the meat. Remove from heat. Add to the beef: green onion, shallot, cilantro, rice powder, dried chili, serrano chile, sugar, fish sauce and lime juice. Toss well.
Toss lettuce, cucumber, tomatoes and mint and arrange on a large plate or platter. Over the top of the salad, add the beef mixture.
Wednesday, April 1, 2015
Wednesday, July 16, 2014
|Historic Rimrock Ranch Cabins, Pioneertown CA|
My entry this year was named by my son and his friends. "Thunderpaw Chili" is named after the powerful paw punch of our 130 pound puppy, Jake Thunderpaw. While we didn't win, we had a great time tasting chili and I perfected this new recipe. I recommend doubling the recipe if you plan to feed a crowd. I transferred mine to crock pot to keep it warm once it was done.
3 guajillo chiles
2 pasilla chiles
2-3 c boiling water
3 slices lean bacon, chopped
2 lbs boneless tri-tip or chuck steak, cut into 1/2 cubes
2 tbls oil
2 c. white onion, chopped
3 garlic cloves, minced
2 tbls chili powder
1 tbls cayenne or ground chili
1 tbls ground cumin
3 tbls dried oregano
1 bay leaf
1 tbls black pepper
1 tsp salt
1 tbls dark brown sugar
1 can (14.5oz) petite diced tomatoes in juice
12 oz stout beer (I use Aztec Brewery's "Noche de Los Muertos")
2 c. beef broth
1 tbls fresh squeezed lemon juice
1/2 cup chopped fresh cilantro
1. Chiles - Toast chiles in a skillet over medium heat, turning often, until puffed up and blistered, 2-3 minutes. Once cooled, cut in half, remove and discard stems, cores and seeds. In a bowl, hydrate chilies by covering them with boiling water. Set them aside to soak.
2. Meat - Cook down bacon in large Dutch oven or chili pot over medium-high heat. Transfer to a paper towel to soak up grease. Working in small batches, use bacon fat to brown beef (approx. 3 minutes on each side.) Add more oil as needed. Transfer meat to a bowl.
3. Chile sauce - In a blender, combine softened chiles and 1/2 cup soaking liquid into a blender; puree.
4. Season - Remove any excess oil from the pot and reduce heat to medium-low. Add onion and garlic and cook until softened, stirring often. Stir in cumin, oregano, bay leaf, pepper, salt, chili powder and cayenne powder. Cook 1 minute, stirring. Add chile puree and raise heat to medium-high, cook for 2-3 minutes, stirring.
5. Simmer - Return all meat to the pot. Add tomatoes, beer, and beef broth. Bring to a boil on high heat. Reduce to medium heat and simmer, uncovered, stirring occasionally for 1-1/4 hours. Reduce heat to medium-low and simmer, stirring occasionally for 30 minutes, or until sauce is thick and meat is tender. Discard bay leaf, stir in lemon juice and cilantro. Serve.
* Garnish Suggestions - fresh cilantro, dried oregano, chopped scallions, mild crumbly Mexican cheese (fresco or panela), avocado