Thai-Style Charred Beef Salad
NOTE: Tender,
inexpensive flank steak is grilled then sliced thin and tossed with
a hot-and-sweet Thai-style dressing, cucumber, red onion, leafy
greens, and fresh aromatic herbs. Cut the flank steak in half
lengthwise before grilling it to keep sliced pieces to a reasonable
length. A whole steak usually weighs just under two pounds, which
is too much for a salad for four. Reserve the smaller piece for
stir-fries or other salads. The fiery dressing can be made with any
fresh chile or crushed red pepper flakes, or a combination, as we
have done.
11/4 pounds flank steak, cut in half lengthwise
2 teaspoons extra-virgin olive oil
Salt and ground black pepper
1/2 cup rice wine vinegar
21/2 tablespoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium cucumber, peeled, halved lengthwise, seeded, and cut on the diagonal 1/4-inch thick (see figures 25 and 26)
1/2 small red onion, sliced very thin
1 small jalapeno or other fresh chile, stemmed, seeded, and cut into paper-thin rounds
4 cups Boston or Bibb lettuce, washed, thoroughly dried, and torn into large pieces
1 tablespoon fresh cilantro leaves, torn
1 tablespoon fresh mint leaves, torn
INSTRUCTIONS:
1. Light charcoal or gas grill. Brush flank steak with olive oil and season generously with salt and pepper to taste. Grill steak over very hot fire until medium-rare, about 5 minutes per side. Remove steak from grill, let rest for 5 minutes, and slice thinly across the grain into 1/4-inch-thick strips. Set steak aside.
2. Meanwhile, bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve. Reduce heat, add crushed red pepper flakes, and simmer until slightly syrupy, about 15 minutes. Cool to room temperature.
3. Combine steak, cucumber, onion, and chile in medium bowl. Pour cooled dressing over steak and vegetables and toss to coat.
4. Arrange salad greens over large platter. Spoon steak and vegetables over greens and drizzle with any dressing left in bowl. Sprinkle with torn herbs and serve immediately.