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"
It takes bold flavors to stand
up to the smoky richness of grilled beef, and this salad delivers.
A tangle of rice-stick noodles cradles Asian greens, apples,
and mint, and tender slices of
flank steak top things off. The finishing touch? A drizzle of
sweet dressing tangy with fish sauce and fiery with red-pepper
flakes." |
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Salads
- Meat |
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INGREDIENTS:
For steak
1/4 cp Asian fish sauce
2 tbs finely chopped peeled fresh ginger
2 garlic cloves finely chopped
2 tbs soy sauce
2 tbs sugar
2 lb flank steak
For salad
1/2 cp fresh lime juice
6 tbs water
6 tbs sugar
6 tbs Asian fish sauce
1 1/2 tsp dried hot red-pepper flakes
1/2 cp thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 oz Asian salad mix (16 cups loosely packed; see cooks' note,
below)
1 cp fresh mint leaves torn into pieces if large
1/2 cp salted roasted peanuts (sometimes labeled "cocktail
peanuts"), chopped
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DIRECTIONS:
Marinate and grill steak:
Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in
a small bowl until sugar is dissolved. Pour marinade into a large
sealable plastic bag. Pat steak dry and place in bag, then press
out excess air and seal bag. Turn bag over 2 or 3 times to coat
meat, then place in a shallow dish (in case of leaks) and chill at
least 4 hours and up to 8. Bring steak to room temperature 30
minutes before grilling.
Prepare grill for cooking over medium-hot charcoal (moderate heat
for gas).
Remove steak from marinade (discard marinade) and pat dry with
paper towels. Grill, uncovered unless using a gas grill, over
direct heat, turning over once, until medium-rare, 12 to 14
minutes total.
Transfer steak to a cutting board and let stand, uncovered, about
15 minutes.
Assemble salad while steak rests:
Whisk together lime juice, water, sugar, fish sauce, and
red-pepper flakes in a bowl until sugar is dissolved, then stir in
shallots.
Cook noodles in a 5-quart pot of boiling salted water until just
tender, 4 to 5 minutes. Drain in a colander, then rinse under cold
water and drain well. Transfer to a bowl and toss with 1/2 cup
dressing. 3Working around core of each apple, cut thin slices
(about 1/8 inch thick) with slicer, then stack slices. Cut slices
lengthwise into 1/4-inch-wide matchsticks.
Combine apples, greens, and mint in a large bowl. Add 1/2 cup
dressing and toss well to coat.
Thinly slice steak across the grain.
Arrange noodles on a large platter and mound greens on top of
noodles. Arrange steak slices on greens and sprinkle with peanuts.
Serve at room temperature with remaining dressing on the side.
Cooks' notes:
• Packaged Asian salad mix can be found at many supermarkets, or
you can use a blend of greens such as tatsoi, mizuna, baby
arugula, mustard greens, or pea shoots.
• If you aren't able to grill outdoors, steak can be cooked in a
hot lightly oiled well-seasoned large (2-burner) ridged grill pan
over moderately high heat, turning over once, until medium-rare,
12 to 14 minutes total.
• Dressing can be made 3 hours ahead and kept, covered, at room
temperature.
Servings: 8
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