Thai Rare Beef Salad with Chili Lime Dressing

Chef Kent Rathbun shares a recipe from Park & Palate. It's Klyde Warren Park's premier food and wine festival happening this Saturday.
 

Thai Rare Beef Salad with Chili Lime Dressing 

Equipment:
Charcoal Grill
Mixing bowl
Saucepan

For the Marinade:
8 pieces beef tenderloin ( 6 ounces ), cleaned
1 tablespoon garlic cloves, peeled and minced
1 tablespoon shallots, peeled and minced
1 tablespoon lemongrass, peeled and minced
1 tablespoons ginger root, peeled and grated
½ cup tamari soy sauce
2 ounces palm sugar
1 tablespoon lime zest
2 tablespoons lime juice, freshly squeezed
2 tablespoons fish sauce
1 tablespoon mint leaves, chopped fine
1 tablespoon cilantro leaves, chopped fine
1 tablespoon Thai basil leaves, chopped fine

For the Dressing:
½ cup lime juice, fresh
½ cup rice vinegar, seasoned
¼ cup fish sauce
2 ounces palm sugar
2 each kaffir lime leaves, minced
1 Tb garlic, minced
1 Tb shallots, minced
1 Tb ginger, peeled and grated
1 Tb lemongrass, minced
1 each Thai chiles, minced
2 tablespoons cilantro stems, minced

For the Salad:
2 each red tomatoes thin julienned, outside only
2 each yellow tomatoes thin julienned, outside only
½ cup green onion, cut 1" long on bias
½ cup red onion, julienned thin
1 cup daikon radish sprouts
½ cup Thai basil leaves, picked and cleaned
½ cup mint leaves, picked and cleaned
½ cup cilantro leaves, picked and cleaned
¼ cup cashew nuts, chopped

For the Tenderloins:
Marinate tenderloins in garlic, shallots, lemongrass, ginger, soy sauce, palm sugar, lime zest, lime juice, fish sauce, and herbs for 1 hour.

Grill tenderloin on all sides on a hot grill until meat is carried but still rare. Remove from heat and set aside.

Once meat cools, slice very thin and reserve in a large mixing bowl.

For the Dressing:
In a small saucepan combine lime juice, rice vinegar, fish sauce, palm sugar, kaffir lime leaves, garlic, shallots, ginger, lemongrass, Thai chilies and cilantro stems.

Bring ingredients to a boil. remove from heat, Strain and set aside to chill.

For the Salad: 
In a large bowl, mix sliced beef, salad ingredients and dressing together. Serve on a nice plate or in a large bowl. Garnish with toasted cashew nuts.

NOTES: Serve as a first-course salad or appetizer. Great for lettuce cups.

LINKS:
www.klydewarrenpark.org
imotodallas.com

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