Thai Style Beef And Lettuce Salad With Chile Lime Dressing
|Romaine lettuce head||1 Small|
|Leaf lettuce head||1 Small|
|Curly endive head||1 Small|
|Peanut oil||3⁄4 Cup (12 tbs)|
|Fresh lime juice||4 Tablespoon|
|Soy sauce||3 Tablespoon|
|Lean steak||1 Pound, cut about 1 inch thick (Fairly Lean Such As London Broil)|
|Fresh ginger||1 Tablespoon, minced|
|Garlic cloves||2 Medium, chopped|
|Fresh jalapeno/Other small hot green chile pepper||1 , coarsely chopped|
|Fresh coriander||1⁄4 Cup (4 tbs), minced (Cilantro)|
|Tomatoes||1 Pound, cut into 6 wedges each (2 Tomatoes)|
|Red onion||1 Medium, sliced into rings|
1) Discard the ends and any wilted outer leaves of the romaine, leaf lettuce and curly endive. Separate the leaves, to rinse in water and then dry. Cut or tear the leaves into bite-size pieces, wrap and refrigerate.
2) In a medium bowl, add 2 tablespoons of the peanut oil, 2 tablespoons of the lime juice and 1 tablespoon of the soy sauce to combine.
3) Remove the excess fat from the steak, if any and add to the bowl to marinate at room temperature, turning occasionally, for 1 hour.
4) In a food processor, process 1/2 cup of the peanut oil, the remaining 2 tablespoons lime juice and soy sauce, the ginger, garlic and jalapeno for 1 minute to prepare a smooth paste.
5) In a bowl, pour in the dressing and set aside at room temperature.
6) In a medium skillet, warm the remaining 2 tablespoons oil over high heat until it smokes slightly.
7) Add the steak into hot skillet by removing from marinade and reserving the marinade.
8) Sear the steak for 2 minutes and then turn to sear the other side for another side.
9) Reduce the heat to moderate and continue to cook, turning once or twice, until the steak is medium-rare, about 5 minutes longer on each side.
10) In the mean time, stir the reserved marinade into the chile-lime dressing.
11) In a large bowl, place the greens.
12) When the steak is done, transfer it to a cutting board.
13) Remove the skillet from the heat and add the dressing, stirring to scrape up any browned bits from the bottom of the pan. Cover the skillet to keep the dressing warm.
14) Use a very sharp knife to cut the steak across the grain into thin slices.
15) Pour the warm dressing over the greens in the bowl and toss well.
16) Add the coriander and toss again.
17) Divide the greens among salad plates.
18) Place the steak by slight overlapping over the greens.
19) Use 3 tomato wedges and several onion rings to garnish each plate. Spoon any dressing remaining in the bowl over the salads and serve at once.
The greens can be prepared up to 1 day ahead.