Aw, Jeez; you always post this stuff when I’ve decided to try and lose my last few pounds...
(Back to my boiled eggs and celery...)
(Sniffle).....my timing is normally pitch-perfect.
FOUR SEASONS THAI BEEF SALAD
ASSEMBLY Plate romaine, fresh greens of your choice, heirloom tomatoes and cucumbers; marinated beef on top. Garnish with crispy garlic, mint, Thai basil, micro basil, cilantro, sesame seeds. finish w/ droplets of Scallion oil and Chili oil. Chef added local blossoms for resort guests.
PREP Grill or broil the steak med;rare. Trim. Cool/slice thinly 2 inches across and 1/8 inch thick. Can use leftover steak. Crisp the garlic in bit grapeseed oil. Quickly roast white sesame seeds in a dry pan until they start to pop. Keep heat low and keep them moving. Mix chilies, fish sauce, lime juice and sugar in a small bowl. Add the sliced meat. Taste and add more fish sauce if desired.
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ING---8-10 oz Prime New York steaks, lightly seasoned and grilled to medium rare or your preference 1 tbsp Sambal or 2 Thai Chile peppers finely minced (Very hot) 1 tbsp Palm Sugar 5 tbsp Patis (fish sauce) 5 tbsp fresh squeezed lime juice (1 medium size lime) Baby romaine lettuce and mixed greens Sesame seeds 2 large cloves garlic, sliced crosswise very thinly 2-3 sprigs fresh mint thinly sliced Thai basil, thinly sliced 1/2 hot house cucumber , sliced 2 to 3 shallots, sliced crosswise very thinly or 1 small red onion, sliced very thinly 3 or 4 sprigs cilantro, stems removed, for garnish 1 heirloom tomato quartered for garnish per salad
NOTES: *Scallion Oil is used in many Vietnamese dishes to garnish rice, noodles, soups and salads; made by heating scallions in oil for a short time and then cooling. At Asian markets.
Saw this recipe last night and will make this for Halloween. We had loads of kids last year and ran out of goodies.