THAI GRILLED BEEF SALAD

Thai Grilled Beef Salad image

Provided by Molly O'Neill

Categories project, salads and dressings

Time 2h

Yield Four servings

Number Of Ingredients 23

Ingredients

1 teaspoon kosher salt
1 1/2 teaspoons tumeric powder
1 large eggplant, cut into 1/4-inch-round slices
2 tablespoons vegetable oil
1 1/2 teaspoons black mustard seeds
1/4 cup rice-wine vinegar
1 small onion, peeled and minced
2 cloves garlic, peeled and thinly sliced
1 1/2 teaspoons grated gingerroot
1 tablespoon curry powder
1 1/2 teaspoons minced Thai chili pepper
1 inch-long cinnamon stick
1 teaspoon sugar
1/4 cup dissolved tamarind pulp or orange juice
1 pound flank steak
4 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 cup distilled white vinegar
2 tablespoons olive oil
2 tablespoons nuoc mam (Vietnamese fish sauce)
2 tablespoons soy sauce
1/2 cup minced pineapple
1 cup minced mint leaves

Steps:

Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.
Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.
Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.
Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.
Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.
Bring the meat to room temperature. Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.
To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1222 milligrams, Sugar 13 grams, TransFat 0 grams

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