Thai-Style Steak & Green Bean Salad w Spicy Mint Dressing

Recipe Ingredients

		For The Dressing
2		Garlic cloves
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Fresh lime juice
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Sugar
2		Four-inch fresh hot chilies (preferably
		Red) or jalapeno peppers, or to taste - seeded, and
		Sliced thin crosswise (wear rubber gloves)
1/3 cup	13g / 0.5oz	Thinly-sliced fresh mint leaves - or to taste
		For Steak and Bean Salad
1 lb	454g / 16oz	Boneless sirloin steak, abt 1 1/2" thick
		Freshly-ground black pepper - to taste
		Vegetable oil - for brushing steak,
		And for frying the shallot
3/4 cup	177ml	Thin lengthwise slices of shallot
3/4 lb	340g / 11oz	Green beans - trimmed, cut
		Diagonally into 3/4" pieces, cooked until
		Crisp-tender
1 1/4 cups	200g / 7.1oz	Fresh bean sprouts - rinsed, ends trimmed

Recipe Instructions

Make the dressing: Mince and mash the garlic with the salt until the mixture forms a paste. In a small bowl stir together the lime juice, the soy sauce, the sugar, the garlic paste, the chilies, and the mint until the sugar is dissolved and let the dressing stand at room temperature for 30 minutes to develop the flavors.

Sprinkle both sides of the steak generously with the pepper, rubbing the pepper into the meat, and brush them with some of the oil. Grill the steak, seasoned with salt, on a well-oiled rack set 4 to 5 inches over glowing coals, turning it once, for 16 to 18 minutes, or until it is springy to the touch for medium-rare meat. (Alternatively, the steak may be cooked in the same manner in a well-seasoned ridged grill pan, brushed with the oil and heated over moderately-high heat until it begins to smoke.) Transfer the steak to a cutting board and let it stand for 15 minutes.

While the steak is grilling, in a skillet heat 1/2 inch of the oil over moderately-high heat until it is hot but not smoking and in it fry the shallot, stirring, for 30 seconds to 1 minute, or until it is golden. Transfer the shallot with a slotted spoon to paper towels and let it drain. The shallot may be cooked 1 day in advance and kept covered and chilled.

Cut the steak across the grain into 1/4-inch-thick slices and divide the slices among 4 plates, overlapping them in the center. Surround the steak with the green beans, top the green beans with the bean sprouts, and sprinkle the bean sprouts with the shallot. Spoon 2 tablespoons of the dressing over each serving of steak and serve the remaining dressing separately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8683)

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