Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, June 26, 2014

Thai Beef Salad

This is a great summer salad whether you’re grilling or using last night’s leftovers. For the dressing stir together the juice of two limes, a couple tablespoons of vegetable oil, a teaspoon each of soy sauce, fish sauce, sesame oil, rice wine vinegar, Sriracha, and half a teaspoon of sugar. Grill and thinly slice a half pound of flank steak and let rest in your salad bowl with half of your dressing. 

To serve add some chopped romaine, minced red onion or scallion, half a peeled and seeded cucumber, and a half cup of chopped mint, then simply toss with the remainder of the dressing. A sprinkle of sesame seeds are nice too if you happen to have them in the cupboard.

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