The trick is to smoke the meat and not make the meat smoke
THAI GRILLED BEEF SALAD
Date:November 01, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The meat for the salad is a one and a half pound flank steak.
The ingredients are gathered: torn mint leaves, English cucumber, shallots, Lime, Thai red pepper, cayenne pepper, paprika, white pepper, fish sauce, sugar & white rice
The paprika and cayenne pepper were heated in a skillet until fragrant. Now the white race has been added in and is being toasted.
After about five minutes the rice is browned and toasted and will get ground into a powder using a spice grinder.
The shallots are thinly sliced using a mandolin slicer.
The ingredients are all sliced: the shallots are sliced as well as the English cucumbers. The toasted rice mixture to the left of the cucumbers, needs to be ground.
Here is the rice in the spice grinder.
Here is the toasted rice after grinding.
The flank steak is robbed on all sides with the kosher salt and the coarse ground white pepper.
The lime juice, Fish sauce, water, sugar and some of the toasted spice mix our whisk together in a small bowl.
The flank steak was cooked over high heat for five to 6 minutes until you could see the juices beginning to pool on the top surface.
In this picture the flank steak is ready to be flipped onto the second side.
The flank steak is ready to come off the Egg, it has reached an internal temperature of 125 degrees.
The flank steak was tended loosely with foil and has rested for 10 minutes and is now ready to carve.
The remaining ingredients will be mixed together to make the salad after the meat is carved
The meat is thinly sliced on the bias (at an angle) to help it be tender.
The meat is sliced. The slices were so wide I decided to cut the roast in half to make more manageable slices for serving.
The sliced meat and other ingredients were placed in a large bowl and work tossed and mixed together to make the salad.
The English cucumber was sliced on the bias and was used to line the perimeter of the serving platter.
Toasted rice and paprika mixture was used to seasoned the finished and plated salad
This was a very tasty and spicy salad. The meat could've been slightly more tender that is the nature of flank steak.
Next time I make it I might be tempted to slice it on the food slicer which would help with any tenderness issues.
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This meal was a happy accident. I was looking for a completely different recipe when I don this one. It looked so interesting I had to make it. I snuck this in for a Sunday night supper just as a snow storm was rolling in. The prep was relatively simple and I will let the pictures tell that story. The end results were good but I must give them a B or a B+. I must blame myself for this. The recipe called for high heat and I used 450 degrees for this. The temperature used in the recipe must have been higher because it took me 3 minutes longer per side that the recipe called for and I did not get the same level of char either. The meat was cooked correctly. I turned it when the beads of moisture began appearing on the surface as directted, but as mentioned it took 3 minutes more. The second side took longer too and I pulled it right when it hit 125 as directed. I am going to try this again soon and will use 550 degrees to see if I can’t build up more f a char. The recipe was very good as you can tell by my wanting to try to perfect it. It had a nice blend of sweet and hot