Photo by Joel H
20 ounces Rib eye steak Ask a question about this ingredient
Mixed Baby greens Ask a question about this ingredient
1/2 teaspoon grey salt Ask a question about this ingredient
1/8 teaspoon green peppercorn Ask a question about this ingredient
1/2 teaspoon olive oil Ask a question about this ingredient
14 cups lemongrass thinly sliced Ask a question about this ingredient
2 spring onions thinly sliced Ask a question about this ingredient
1/3 cup thinly sliced red onion Ask a question about this ingredient
2 large cucumbers peeled, seeded and thinly sliced Ask a question about this ingredient
1 carrot peeled, cut in half and julienned Ask a question about this ingredient
12 cherry tomatoes cut in half Ask a question about this ingredient
1 avocado sliced Ask a question about this ingredient
1/8 cup cilantro for garnish Ask a question about this ingredient
3-5 medium sized Thai peppers seeded and thinly sliced Ask a question about this ingredient
3 cloves of garlic thinly sliced Ask a question about this ingredient
1/4 cup lime juice (2 limes) Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
3 tablespoons Fish Sauce Ask a question about this ingredient
Coat the Rib Eye with ¼ tablespoon olive oil on each side and season with green pepper and grey sea salt on both sides, let the steak set to room temperature. Start the grill when the grill is hot sear the Rib Eye on both sides until 135 degrees, remove from heat and cover for about 15 minutes to let the steak rest and cool. To make the spicy dressing use a mortar and pestle to grind the garlic slices and Thai chilies into a paste and whisk them in a bowl with lemon juice, fish sauce and sugar. Once the meat had cooled thinly slice into long strips about ¼ inch thick, place the meat into a mixing bowl and add the lemongrass, spring onions, red onions, cucumbers, carrots and tomatoes. Add the sauce and toss the ingredients to uniformly cover the ingredients. Add a single layer of Baby Greens to your serving dish and place the steak mix on top of the greens, drizzle any leftover dressing from the mixing bowl on the serving plate. Add the Avocado slices on the top and garnish with fresh cilantro.
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
14 CUPS of lemongrass??? Seriously????? This can't be right......