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How To make Grilled Beef and Romaine Salad Thai Style

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THE GREENS:

1 lg Head romaine lettuce*
1 lg Cucumber, peeled
1 Red onion, thinly sliced
11 Firm radishes, trimmed
2 Tomatoes, cored and sliced
1 pk Scallions, trimmed
16 Fresh mint leaves
16 Fresh basil leaves
1/2 c Coriander leaves **

THE SAUCE:

1 c Fish sauce (see note)
1/2 ts Powdered hot red chilies

THE MEAT:

8 Thin slices top sirloin ***
1 ds Salt to taste
1 ds Fresh ground pepper to taste
1/4 c Salad oil
*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingrediences. Thinly slice the cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness. Quickly, while the meat is still hot, cut the slices into 1/2 inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets. FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy ID# KVNH17B.

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Ingredients:
1/2 lb beef - top sirloin, sliced thin
1 cup carrots - cut in julienne strips
1/4 cup sliced onions
1/2 inc ginger - crushed and chopped (optional)
1/4 cup chopped tomatoes
1 tbsp soy sauce
1 tbsp brown sugar
dash of salt
1-2 tbsp water
1 tbsp Ground All Spice
1/2 tsb hot chili oil or 1/2 tsp red pepper flakes
1 tspn rice vinegar
1 tbsp olive oil
1 small bag of baby romaine
or salad of your choice
sesame oil for dressing

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This grilled vegetable and steak salad tossed with barbecue honey dressing is beyond perfect--protein, veggies, and that satisfying bbq flavor packed into one dish. Watch how Elizabeth makes this tasty salad, and read the full recipe and instructions below!

For Elizabeth's video on grilling vegetables, click here:

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Found on my blog at:

1/4 cup barbecue sauce
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon chili powder or smoked paprika
2 tablespoons non-dairy sour cream or sour cream
1 tablespoon honey
Salt
Freshly ground pepper
1 zucchini, sliced into ½ inch thick pieces
1 red onion, sliced in half and then in slices
1 red pepper, cut in large pieces
1 yellow pepper, cut in large pieces
3 tablespoons canola oil
1 bunch of arugula, leaves torn
5 cups romaine lettuce in bite size pieces
Croutons, optional

For the dressing:
In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, chili powder, sour cream, and honey; season with salt and pepper.

For the vegetables:
Brush the vegetables with canola oil. Heat a grill to medium heat, approximately 375-450 degrees. Place the vegetables on the grill. Cook for 2- 3 minutes, undisturbed. Turn vegetables over and cook for another 2 -- 3 minutes. The onions may take a little longer.

To assemble: In a large salad bowl, mix together both types of lettuce, zucchini, onions, peppers, and croutons, if using. Pour dressing over salad and toss it gently. Serve immediately.

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