Name: Grilled Beef and Romaine Salad Thai-style
Yield: 8 Servings.
Cuisine: Thailand
Ingredients: ¼ cup peanut, vegetable, or corn oil; 8 thin slices (about 1½ pounds) top round, sirloin, or club steak; ½ to 1 teaspoon powdered hot red chilies (see note); 1 cup (more or less) oriental fish sauce (see note); ½ cup loosely packed fresh coriander leaves (also known as Chinesey parsley and cilantro); 16 fresh basil leaves; 1 bunch scallions, trimmed and cut into 1-inch lengths (about ¾ cup); 16 fresh mint leaves; 10 to 12 firm radishes, trimmed and thinly sliced (about 1 cup); 2 ripe red tomatoes, cored and cut into eighths, or sliced; 1 large or 2 medium-size cucumbers, peeled and thinly sliced (about 1 cup); 1 red onion, thinly sliced; 1 large head (about 1½ pounds) romaine lettuce, rinsed and cut up or broken with fingers as for salad; Salt and freshly ground pepper to taste

Preparation info

8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

The Greens

1 large head (about 1½ pounds) romaine lettuce, rinsed and cut up or broken with fingers as for salad
1 large or

Method

Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingredients.
Prepare all the greens as indicated and combine in a salad bowl.
Combine the ingredients for the sauce and set aside.
Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or l