Thursday, May 7, 2015
During the grilling season which has just started, I often have some day-after steak leftovers. They are perfectly fine but often not plenty enough for the whole dinner. Just recently, I got an idea on how to use them. They can be turned into a wonderful salad which can be served on the next day for lunch.
This is the salad that my Thai friend shared with me one of those days when she was teaching me Thai cuisine. At that time we grilled steaks for that purpose, which of course would taste even better but those leftovers can be great too. Spring is a season when herbs start to pop up in the gardens, and this salad also calls for a generous amount of fresh mint.
I love this salad because although made with meat, it is also very fresh and crunchy, like many Thai dishes. It is nutritious but at the same time light and aromatic thanks to vegetables and herbs. A perfect lunch on a warm and sunny day.
Steak and Mint Thai Salad
2 grilled beef steaks,
1/2 red onion, sliced,
1/3 cup cilantro leaves,
4 spring onions cut into inch long matchsticks,
1/2 cup fresh mint leaves,
1 cup cherry tomatoes, cut in halves,
1 cup thickly sliced cucumber.
For the sauce: 2-4 chilies depending on your taste,
1 tbsp soy sauce,
1 tbsp sugar,
1 garlic clove minced,
4 tbsp olive oil.
1. Cut steaks into thick slices.
2. Prepare all the vegetables.
3. In a medium bowl mix beat soy sauce and sugar until sugar melts. Add lemon juice, minced garlic, lime juice and thinly sliced chilies.
4. Mix steak slices with vegetables and herbs. Pour over the sauce. Toss gently, and serve.