Wednesday, May 17, 2006

Thai Beef With Green Beans

I have made this twice now, and it is better the next day- cold! It's a great salad!

Thai Beef with Green Beans

1 large steak, at least 1 inch thick (it calls for flank steak, I use top round steak. A more tender cut would be great!)
salt and pepper
olive oil
1/4 cup lime juice
1 TBSP fish sauce
1/2 cup thinly sliced scallions (I have always used minced sweet onion)
1/2 tsp chili paste
1 cup fresh chopped cilantro
fresh green beans, steamed just until crisp-tender

Rub the steak on both sides with the oil, and sprinkle well with salt and pepper. Grill over hot coals until medium-rare (you can cook it longer, but why would you???). Place it on a cutting board with grooves and set aside while you make the sauce.
Mix the lime juice, fish sauce, chili paste, onions, and cilantro. After the steak has rested for about 10 minutes, thinly slice it and toss the meat and it's juices with the sauce. Serve over the green beans. If you want it warm, heat the sauce first before tossing in the meat. It will cool off fast though!