Friday, May 24, 2013

Thai Style Melon Beef Salad

I know some people don't like fruit with their savory meal, but I do. Perfect for summer, I love the bright colors of this fresh, healthy salad that I found at Eating Well. (I forgot to add the cucumbers before taking the photo.)

I have to admit that I was very hesitant to add fish sauce. I have seen it in many recipes, but always left it out because it scared me, but I decided to try it finally. In case you've never had it, it doesn't taste anything like fish. It adds umami flavor, which I have heard of on the Food Network lots of times. I only added 2 tablespoons instead of 3. It gives it a distinct flavor and I really liked it. It was a little strong for Sabrina and she ate one bite and then wouldn't eat any more so next time I use it, I'll add a little less and see if she'll eat that.

This secret ingredient is still a secret at my house, so it's a lucky thing they don't read my blog. I will probably tell them after I try it on one more recipe and see if they like that. Do you like fish sauce?

Thai-Style Melon Beef Salad

12 oz. beef sirloin, or other boneless steak, about 1 inch thick, trimmed
1/4 t. kosher salt
1/4 t. freshly ground pepper
1/4 c. lime juice
3 T. fish sauce
2 t. sugar
1 clove garlic, grated or minced
1 t. crushed red pepper
1 medium-to-large firm ripe melon
1 small green bell pepper
1 small red bell pepper
6 c. lightly packed torn Boston lettuce, (about 1 head)
1/2 c. slivered red onion
1/2 c. thin cucumber slices, halved
1/2 c. lightly packed fresh cilantro leaves
1/2 c. lightly packed torn fresh mint leaves
Preheat grill to medium.
Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.
Meanwhile, whisk lime juice, fish sauce, sugar, garlic and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro and mint.
Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.

1 comment:

Biscoff Chocolate Cookies

I decided to make a cookie version of the  Fudgy Biscoff Swirl Brownies  that we love. It’s a soft chocolate cookie with chocolate chips in ...