Thai Beef Salad

We have big lettuce leaves available to us in our community garden. And cilantro, mint, chives and basil. Got me thinking of rolling and dipping things into sauces, as we did in Hoi An, Vietnam a couple of years ago. But spring rolls and banh xeo are beyond the commitment I was prepared to make on a Friday evening. The prep work alone would interfere with my ability to enjoy a cocktail.

A modified Thai Beef Salad would be a good compromise, and except for the beef, I had all the ingredients on hand-- or at least enough to approximate the dish.

Five minutes prep work, then you have a couple of hours to kill (read: drink) while the marinade works its flavor magic.

This is a great dish for a hot night, especially delicious when paired with cold lager.

1. Season your steak well S and P. I used sirloin, a mid-priced cut that grills well.

2. Make the marinade. Mix together:
one chopped shallot (or half an onion)
grated ginger, about the size of a ladyboy's thumb
two cloves minced garlic
juice of two limes
black pepper

Let this sit and stew for a few minutes while you replenish your drink.

Add:
four tablespoons vegetable oil
two tablespoons brown sugar
one or more tablespoons red curry paste (this is mild)
splash sesame oil (optional)
splash fish oil (optional)

3. Set half the marinade aside-- this will be the dipping sauce. Marinate the steak in the rest, for a minimum of two hours, preferable many more.

4. After a few cocktails, nonchalantly light your grill. Grill steak to MR, then let it rest for at least five minutes. Slice it and serve it with lettuce leaves and lots of fresh herbs. Roll up the meat and the herbs in the leaves and dip into the flavorful sauce. Don't wear your best shirt. In fact, eat naked.