by ChezUs
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A&M's Testing Notes:
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3 tablespoons fresh lime juice Ask a question about this ingredient
3 tablespoons fish sauce Ask a question about this ingredient
3 tablespoons unrefined sugar Ask a question about this ingredient
2 teaspoons soy sauce Ask a question about this ingredient
2 teaspoons lemongrass, microplaned Ask a question about this ingredient
1 tablespoon lime zest Ask a question about this ingredient
2 teaspoons serrano chili, thinly sliced Ask a question about this ingredient
2 tablespoons canola oil Ask a question about this ingredient
Combine all ingredients in a small jar and shake until combined. Set aside for at least 30 minutes.
Ask a question about this step1 pound beef sirloin, grass fed preferred Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
kosher salt Ask a question about this ingredient
fresh cracked black pepper Ask a question about this ingredient
2 cups red leafed baby romaine Ask a question about this ingredient
1 small red onion, thinly sliced Ask a question about this ingredient
1/3 cup basil, roughly chopped Ask a question about this ingredient
1/3 cup cilantro, roughly chopped Ask a question about this ingredient
1/3 cup mint, roughly chopped Ask a question about this ingredient
1/2 red pepper, thinly sliced Ask a question about this ingredient
2 vine ripe tomatoes, cut in quarters Ask a question about this ingredient
Rub the beef with sesame oil and season with salt and pepper.
Ask a question about this stepCombine lettuce, herbs, red onion and red pepper in a salad bowl, toss to combine.
Ask a question about this stepHeat a stove top grill pan and sear beef until cooked to your liking. We like ours medium rare, which is about 2 - 3 minutes each side depending on thickness of the cut of meat. Slice meat into thin strips.
Ask a question about this stepToss the greens with 1/3 of the dressing.
Ask a question about this stepDivide salad greens onto serving plates. Top with the sliced beef and tomatoes. Drizzle the remaining dressing over the top of each salad.
Ask a question about this stepServe. Eat.
Ask a question about this stepI am really glad you enjoyed this recipe. It is a favorite around here as well. The flavors are really great when you are feeling under the weather as well ... lots of protein, and good veggies to help you recover!
Just made this for dinner for man and 10 year old; loved it. We had it with corn pudding for some crazy reason, and it was such a nice meal.
i made this last week and the family loved it but had misread dressing as marinade. no matter. i used a vacuum sealer overnight to put the marinade deeper into the beef.
i made it last night using quail instead of sirloin.
equally great
Quail? That's cool. Would never have thought of that.
Can you please clarify what microplaned lemongrass means? Thanks!
This link will explain what a microplane is and the recipe calls for you to process Lemongrass through this sweet little kitchen gadget. http://tinyurl.com/yebpnpt
Made a great, quick dinner, I had all the ingredients except the lemon grass, which I left out (sorry). The leftovers are going to school with my daughter tomorrow (dressing in a separate bottle).
I would never have thought to look for a recipe on a week night but because of the web site it was right in front of me.
Thanks!
You had me at fish sauce. :D
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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Although zesting tends to be easier with a whole fruit, it works after it's been cut as well...
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The greenmarket tomatoes and peppers are at their peak.
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The recipe called for 3 tablespoons of unrefined sugar. We only had white. As white is finer, we only used 2 tablespoons, with good results.
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The cross section of the lemongrass after the root end was removed.
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ChezUs called for the lemongrass for the dressing to be microplaned. Brilliant. Amanda forgot to read the recipe, and finely minced it. While this method was totally effective (and a nice showcase of her knifework), it's easier and quicker to microplane it.
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Rubbing the beef with sesame oil before cooking.
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Merrill seasoned aggressively, as evidenced by the visible grains of salt and grinds of pepper.
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Pre-emulsification, the dressing layered itself beautifully.
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Fish sauce smells super funky on its own, but is intriguing as part of a dressing such as this.
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We used a screaming hot cast iron skillet instead of a grill pan, and it worked well.
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Seasoning the salad, adding the beef, and then drizzling a bit more dressing over it all allows each component to be appropriately dressed.
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A little artful arranging goes a long way.
I made this salad a few days before Thanksgiving after spending the day making gallons of chicken/turkey stock. It was the perfect antidote to Thanksgiving/Americana cooking. A&M are right when they say the flavors knock this recipe out of the park.
I wasn't sure you could really microplane lemongrass but it was easy. I'll be making this recipe again and again.