Tuesday, 2 June 2009
It was another scorcher down here in the South East of England yesterday. In my house that means it's a salad day. Something delicious that means minimal heat from the stove and something that you relish and enjoy sitting under the umbrella at the picnic table on the back patio.
Salad in my house is not just a mix of salad leaves with an obscure bottled dressing poured over top.
In my house . . . Salad is often the meal, the star of the show . . . Centre Stage.
We really enjoyed this grilled steak salad yesterday. It had a slightly Tai flavour, with a distinct bite coming from the red chilies and a wonderful tang from the lime. I also got to use up the rest of the cucumber, lettuce and radish from last week's veggie box . . . several days old, they were still crisp and delicious!
*Grilled Steak Salad on the Thai Side*
Makes 4 servings
I love the tangy dressing on this salad, with it's slight sweet and sour flavour, hot and spicy from the chilies and the sweet surprise of fresh pineapple.
5 TBS pineapple juice
1 TBS dark soy sauce
1 TBS groundnut oil
1 TBS toasted sesame oil
2 tsp fresh lime juice
the grated zest of one lime
1/2 tsp honey
1/2 tsp finely grated fresh gingerroot
1 small clove of garlic, peeled and minced
large pinch of crushed red chili flakes
1/4 cup fresh pineapple, cut into a small dice
1 TBS finely chopped fresh coriander
1 pound of grilling steak (flank, top round, rump)
1 1/2 TBS vegetable oil
sea salt and freshly ground black pepper
6 lightly packed cups of fresh salad leaves
1/2 English cucumber, seeded and thinly sliced
3 big radishes, thinly sliced
1/4 cup thinly sliced spring onions, sliced on the diagonal
1/4 cup finely chopped chives
Make the dressing by whisking together all the ingredients. Set aside.
Place all the salad ingredients in a large salad bowl. Mix them together lightly with your hands.
Rub the steak with the oil and season with salt and pepper on both sides. Grill the steak on a hot grill for 4 to 5 minutes on one side. Flip over and grill for another 3 to 4 minutes for medium rare. Transfer to a cutting board and allow to rest for 5 to 10 minutes. (Alternately you can grill it in a hot pan. Sear it for some 3 to 4 minutes per side for medium rare.)
Season the salad leaves with some sea salt and black pepper and then toss with about half of the dressing. Divide amongst 4 serving plates. Thinly slice the steak across the grain and drape it over the salad leaves. Drizzle with some of the remaining dressing and sprinkle chives on top. Serve.
I added some homemade oven chips for Todd. (The ultimate steak and potato meal in my opinion) I just cut a few potatoes into wedges and then tossed them together with a bit of vegetable oil, a TBS or two of dry bacon and onion dressing mix, and some salt and pepper. I banged them onto a baking tray and then roasted them for about 15 minutes at 205*C/425*F. These are so easy to do and you can vary the flavour however you like by using any variety of seasoning mixes. Curry ones are really nice!