Thai Grilled Beef Salad
Total time: 1 hour 30 minutes
Yields: 4 servings
Author: Molly O'Neill
Source: https://cooking.nytimes.com/recipes/9730-thai-grilled-beef-salad
Ingredients
- 1 teaspoon kosher salt
- 1.5 teaspoons turmeric powder
- 1 large eggplant, cut into0.25-inch-round slices
- 2 tablespoons vegetable oil
- 1.5 teaspoons black mustard seeds
- 0.25 cup rice-wine vinegar
- 1 small onion, peeled and minced
- 2 cloves garlic, peeled and thinly sliced
- 1.5 teaspoons gingerroot, grated
- 1 tablespoon curry powder
- 1.5 teaspoons Thai chili pepper, minced
- 1 inch-long cinnamon stick
- 1 teaspoon sugar
- 0.25 cup tamarind pulp or orange juice, dissolved
- 1 pound flank steak
- 4 cloves garlic, peeled and minced
- 1 teaspoon sugar
- 0.5 cup distilled white vinegar
- 2 tablespoons olive oil
- 2 tablespoons nuoc mam (Vietnamese fish sauce)
- 2 tablespoons soy sauce
- 0.5 cup pineapple, minced
- 1 cup mint leaves, minced
The eggplant pickle
The steak
Instructions
Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.
Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.
Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.
Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.
Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.
Bring the meat to room temperature. Grill over hot Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.
To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.
Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.
Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.
Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.
Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.
Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.
Bring the meat to room temperature. Grill over hot Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.
To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.
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