My friend Jen from Jen B's Cooking Carveout chose this week's CEiMB recipe, Grilled Thai Beef Salad. Jen has the office two doors down from me, and we joined CEiMB around the same time. Therefore, our turns to pick recipes come around the same time. I pick the week after Jen, and this Thai Beef salad had been on my short list. I was thrilled when I saw that Jen picked it, because I was able to knock one recipe off my list, which turned an excruciating decision into merely painful one.
I think the Thai Beef Salad appealed to me because I love Thai food, but rarely cook it at home. I guess I tend to skip over Thai recipes because the ingredients (things like red curry paste, green chile sauce, fish sauce) always seem exotic to me, although they can't be all that exotic, because they carry them in Publix.
In any case, I was so glad that Jen picked this, because it forced me to stare down the "international"
The base of the salad is simple: red leaf lettuce, basil, cilantro, and shallots. But it is the dressing/marinade that makes this salad shine. A combination of lime juice, soy sauce, oil, brown sugar, garlic, ginger and red curry paste makes up both the marinade for the flank steak and the dressing for the salad. It came together really quickly and was so delicious. Hubs and I had it for dinner on Sunday night. I served hubs a scoop of rice with his to make it more of a manly-man meal. We both thought it was fabulous. We used the leftover beef in a stir fry tonight. This one is officially in the rotation. Thanks for the great pick, Jen!