Yield
4

The salad that lies beneath the succulent chunks of sirloin here jump-starts the taste buds--romaine, cucumber, carrots, mint, and cilantro with a Thai dressing of fish sauce, lemon juice, and rice vinegar. It's refreshing, light, and perfect for a warm summer evening.

How to Make It

Step 1

In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.

Step 2

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.

Step 3

In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

Step 4

Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

Step 5

Wine Recommendation: Although beef traditionally calls for a red, these seasonings suggest a white wine. A rich Californian, such as a full-bodied chardonnay, can play to both the beef and the salad here. If you prefer red wine, try a light, fruity Beaujolais.

Step 6

Notes: Asian fish sauce is available at Asian markets and many supermarkets

Quick From Scratch Herbs & Spices

You May Like

Ratings & Reviews