Thai-style apple and grilled beef salad
This salad, inspired by papaya salad and created in collaboration with Verger Jean-Yves Boileau, blends the flavors of both Thailand and Quebec. The dressing features fish sauce, plenty of lime juice, and bird's eye chili, which can be adjusted to taste.
Ingredients · Servings 4 s
- 60 ml (1/4 cup) of vegetable oil
- 45 ml (3 tbsp) of lime juice
- 15 ml (1 tbsp) of chopped fresh ginger
- 15 ml (1 tbsp) of fish sauce
- 15 ml (1 tbsp) of sugar
- 1 clove of garlic, chopped
- 5 ml (1 tsp) finely chopped bird's eye chili, or more to taste
- 450 g (1 lb) of beef flank steak
- 1 small iceberg lettuce, torn
- 2 small Sweetango apples, unpeeled, cored and cut into julienne strips (see note)
- 2 green onions, chopped
- 10 g (1/4 cup) of torn mint leaves
- 25 g (3 tbsp) of salted, roasted and crushed peanuts
Method · 45 min
- In a bowl, whisk together all the ingredients until the sugar is dissolved. Set aside.
- Preheat the barbecue to high heat or heat a ridged pan until very hot. Oil the grill or pan.
- On a plate, season the meat with salt and pepper. Lightly oil it.
- Grill the meat for 5 minutes on each side for rare or to your desired doneness. Transfer to a plate and let rest for 5 minutes. On a work surface, thinly slice the meat.
- Arrange the lettuce and meat slices on plates. Top with the apples. Drizzle with the vinaigrette. Scatter with green onions, mint leaves, and peanuts.
Published in RICARDO Magazine Volume 21, number 8.
Nut-free
Sans lactose
Sans gluten
