This is a great dish when you are craving bold summer tastes. Nice thing is, you can make this year round. If you can’t get to a grill, pan fry the steak. It will be just as good. You can mix up the greens if you want. The only must have is mint. Other than that, use what you like. Spinach, mesclun, shredded napa cabbage. They all work. But no kale. This is a kale free zone.
Slice the beef against the grain
One thing to note. And this one makes me crazy. I don’t know how many recipes tell you to slice your steak against the grain. That’s impossible. Unless you are some sort of knife wielding ninja master. Even then, very close to impossible. Laying a steak on a board and cutting it into slices is not cutting it against the grain. The grain runs the short way in a sirloin or strip loin. Lay a steak on a cutting board. The grains run from the cutting board to the top of the steak. Now flip it up on the thin edge. Think you can slice that? That is against the grain. The way around this is to buy a small roast. Butcher it so you have the grain running long enough to slice. Like a sideways steak. That’s what I do. Then it’s easy to slice across the grain. Flank steak is the exception. Next time you are in a grocery store look at a flank steak. You can see the grain. Then look at a sirloin. You’ll get it. If you don’t, ask your butcher to explain. It’s worth spending the time to understand.
Thai beef salad makes a great weeknight meal
When you need a salad that eats like a meal this works. Beef. Fresh herbs. Salty, sour dressing. A spicy kick from the chilies. Explosive flavours. Really big tastes. Thai beef salad. Perfect for when your taste buds need a good kick. Any time of year.
