I pride myself on being a hardy soul. Someone that never gets the winter blues. But I have to admit, with the sun shining and warm weather on the way, I’m happier than usual that Spring has sprung. This is the time of year I’m ready to put away my beloved, hard working Le Creuset and fire up the grill, even if my neighbors think I’m crazy. Apparently they don’t find 40 degrees to be short sleeve weather. It is to me though. Especially after months of 20 degrees and lower. This is exactly the time when I need to heat up from the inside out with something bright and fresh like this Fiery Thai Beef Salad.
They say that the heat from chiles, or capsaicin, prompts the release of endorphins, those “feel good” opiates naturally released in the body. If that’s true then my, oh my, does this salad feel good!
Light and refreshing, flank steak is nestled with lemongrass and mint on a bed of romaine and drizzled with a lime-chile vinaigrette. If you’re a chilehead, this is the dish for you and feel free to add as many chiles as you dare. This is the perfect dish for those trying to cut back on fat, because the steak is lean and the dressing is fat free.
Kitchen Counter Point: When working with fresh lemongrass it’s important to use the tender part of the inner stalk. When you trim the root end, you should be able to see rings. If you still see a woody center, you’re not far enough up the stalk. Once you trim the root end, you should have about 4 inches of tender stalk before you get to the tough section towards the end.
Fiery Thai Beef Salad
1 pound lean flank steak
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro plus additional for garnish
2-4 Thai bird or Serrano chilies
2 garlic cloves
1 tablespoon fish sauce
1-1/2 tablespoon light brown sugar
1/3 cup lime juice
6 cups romaine lettuce, torn into bite-size pieces
16 cherry tomatoes, quartered
1/2 medium red onion, sliced thinly
1 stalk lemon grass, tough outer leaves removed, finely chopped (see tip)
1/4 cup fresh mint, chopped
Season the steak with salt and pepper. Prepare grill or broiler. Place steak on grill rack or broiler pan and cook 5 minutes on each side or until the meat is a medium rare. Transfer to a cutting board and let rest for 15 minutes.
Meanwhile, combine cilantro, chilies, garlic, fish sauce, sugar and lime juice in a blender. Blend until smooth.
Cut steak thinly across grain.
Mound the lettuce in the middle of a serving tray. Drape the beef slices on top of the lettuce and surround with the tomatoes, lemongrass, onion and mint. Drizzle with the dressing and garnish with additional cilantro leaves. Serve immediately.