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Kosher recipe: Thai Steak Salad
Published: 02/11/2009
Serves 4 - Prep time: 30 minutes INGREDEIENTS 1/4 cup freshly squeezed lime juice 1 tablespoon soy sauce 1 tablespoon sugar 1/4 to 1/2 teaspoon red-pepper flakes 3 tablespoons vegetable oil 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick) Coarse salt and ground pepper 1/2 pound carrots (3 to 4 medium) 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons 1/2 cup fresh mint leaves 1 cup fresh bean sprouts (optional) 1/3 cup salted peanuts, chopped (optional) DIRECTIONS 1) Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes. 2) In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare (if you are not used to eating rare meat you can cook for an additional 3 minutes on each side brining the meat to a medium). Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade. 3) With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired. Total time: 40 minutes Live Eat Be Happy MB
