Monday, May 15, 2006

Thai Steak Salad

No picture, alas.

* Two ribeye steaks (which I'd bought last week and frozen)
* Two limes
* A fistful of mint
* A head of Romaine
* A carrot
* 1 tbsp. Sugar
* 1 tbsp. Soy Sauce
* Hot chili oil
* 3 tbsp. vegetable oil
* A couple chopped salted peanuts

Squeeze out the limes into a glass. Add soy sauce, sugar, chili oil, vegetable oil. Mix vigorously until suspended. Marinate steaks in this for 30 minutes. After marinade is done, grill or fry steaks over high heat until done medium rare. Rest steaks on a covered plate. Chop romaine into 1 inch thick "rounds", toss into salad bowl with mint leaves. Use peeler to peel long strips off of carrot. Realize at this point that I used all the marinade to marinate the meat, which is also nominally the "dressing." Realize also I have no more limes.

Jog out to back yard, grab some lemons. Close enough, I suppose. Remake marinade for use as dressing. Slice steak across the grain into thin strips. Plate the salad, lay the strips of meat on top, dress with marinade, add some chopped peanuts (or, if you're out of peanuts like we were, I suppose cashews were ok, too.)

Turned out ok - the weird mistakes led to the flavor not quite being right, but since the marinade was proper for the meat, you could still taste the lime-y punch. All in all, pretty tasty.


Blogger ei-nyung said...

And I have leftovers for lunch! Seppo packed me a cute little lunch bag o' stuff.

Add to that that the healthier dishes and smaller portions, on top of our regular exercise, have led to a slight weight loss is awesome.


11:30 AM  
Blogger Becky in Oakland said...

If you ever feel as if you have too many lemons on your tree, you know who to call. I have the most amazing lemonade recipe ever!

1:51 PM  

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