September 2017 / MONTHLY ARCHIVES

Thai Grilled Beef Salad & Rose

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Vancouver Sun - Thai RecipeFrom the Vancouver Sun, a fantastic recipe for two by Steven Raichlen that they recommend with our 2016 Rosé. Steven Raichlen is widely regarded as America’s foremost authority on live fire cooking. The five-time James Beard award winner has a new cookbook out: Barbecue Sauces, Rubs and Marinades. As the Sun notes, the Project Smoke celebrity chef is in the Barbecue Hall of Fame, so you can trust him. This light meal employs a unique post-grilling marinade for super fresh flavour.

Wine columnist, Anthony Gismondi writes on the Vanessa Vineyard Rosé wine pairing… “A richer Tavel style gives this savoury, spicy, dark berry flavoured rosé all it needs accompany the beef and seasoning in a Thai salad.”

Thai Grilled Beef Salad Recipe:

  • 1 lb (454 g) skirt steak
  • Salt and pepper, to taste
  • 2 tbsp (60 mL) canola oil
  • Bibb lettuce
  • English cucumber
  • Cherry tomatoes
  • 1/2 cup (125 mL) fresh mint leaves
  • 1/2 cup (125 mL) Thai or regular basil leaves
  • 1/2 cup (125 mL) cilantro leaves
  • 1 jalapeno, minced
  • 1/2 cup (125 mL) chopped peanuts

Preheat grill on high. Season beef with salt and pepper. Drizzle with oil. Brush grill with oil and grill steak until cooked to taste, 3 or 4 minutes a side. Rest meat 1 minute. Thinly slice and toss with two thirds of the Thai Flavour After Marinade. Arrange lettuce, sliced cucumbers and halved cherry tomatoes on a platter. Top with beef, herbs and peanuts. Serve with remainder of marinade.

Thai Flavour After Marinade

  • 2 garlic cloves, minced
  • 2-inch (5 cm) piece fresh ginger, peeled and minced
  • 1 stalk lemon grass, peeled and minced
  • 2 tbsp (60 mL) cilantro root, washed and minced (optional)
  • 5 tbsp (75 mL) sugar
  • 1 tsp (5 mL) black pepper
  • 1/2 cup (125 mL) fish sauce
  • 1/2 cup (125 mL) lime juice

In a bowl, combine garlic, ginger, lemon grass and cilantro. Sprinkle with sugar and mash. Add fish sauce and lime juice and set aside.