Thai Beef and Grape Tomato Salad

Tomatoes abound at this time of year, and I’ve become addicted to the low-acid types lately. Just wash, slice, and slurp them up. Yum! The current edition of Cooking Light has a whole section dedicated to heirloom tomatoes, and I may just be cooking right through them all. For starters, I gravitated to this recipe because 1) dinner salads are perfect during this week of scorching heat, and 2) it uses fish sauce which I love. OK, if you’re new to fish sauce, this may not make sense, but really, you’ve gotta give it a try. During the summer, it is great in a marinade and then in the winter adding a bit to a savory soup adds a perfect layer of flavor. You just use the smallest of amounts, but it adds essential flavors. Even loving the stuff, I only go through about one bottle per year, but it makes me feel so experimental. (Yes, millions of people in the world keep this as a pantry staple, but let me hold on to my little day dream here.)

In adapting the recipe, I substituted another type of cherry or grape tomato for the requested green grape tomatoes. Why? Stopping by Lon’s on the way home, I just took what they had. With those tomatoes having been picked just that day, I figured that more than makes up for the ingredient substitution. Also, I added some baby bok choy as that is just been my habit this summer. It has both the deep green leaves and the sweet / crunchy textures that I love in salads. And while the original recipe calls for romaine lettuce, I honestly took this opportunity to use up the last bits of about 3 heads of different types of lettuce in the fridge.

Marinade:

6 TBS brown sugar

2 TBS ginger, finely minced

2 TBS low-sodium soy sauce

2 TBS Thai fish sauce

4 garlic cloves, minced

Dressing:

1 TBS brown sugar

2 TBS fresh line juice

2 TBS low-sodium soy sauce

2 TBS peanut oil

2 tsp chile paste with garlic

2 tsp grated fresh ginger

2 tsp Thai fish sauce

Salad:

1 1/2 pound flank steak

3 cups romaine lettuce, chopped

1 baby bok choy, chopped

2 3/4 cups halved grape tomatoes

3/4 cup radishes, thinly sliced

1/2 cup cucumber, thinly sliced

1/4 cup red onion, thinly sliced

2 TBS basil, chopped

2 TBS cilantro, chopped

Directions:

1. In the morning, put all of the marinade ingredients in a large zip lock bag, squish them around, then add the flank steak. Pop it in the fridge for the day.

2. In the evening, grill the steak on for about 4 minutes on each side, remove from the grill and let rest for 10 minutes, then slice thinly across the grain.

3. Combine dressing ingredients and set aside.

4. Toss the veggies and herbs in a bowl, add the dressing, and mix gently.

5. Top with those delicious flank steak slices and serve.

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One response to “Thai Beef and Grape Tomato Salad

  1. Pingback: Recent Faves Tagged With "tbs" : MyNetFaves

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