Thanks to Chef Uno Immanivong for this recipe.
1.5 lb NY strip steak or ribeye
2 tsp salt
1 tsp black pepper
1 tbsp grated lemon grass
1 tbsp vegetable oil
For Asian Salsa:
½ cup fish sauce
½ cup fresh squeezed lime juice
5 Thai chili peppers (can be adjusted to spice preference)
½ cup cherry tomatoes
½ cup cilantro, chopped
1 tbsp grated ginger
1 head of bibb lettuce
1 shallot, thinly sliced
1 cucumber, cut in half long ways and sliced on a angle
½ cup grape or cherry tomatoes, halved
3 tbsp chopped cilantro
3 tbsp sliced scallions
½ cup chiffonade mint leaves
3 tbsp rice powder (can be found at Asian market or by pan roasting rice until brown, once cooled grind to powder in spice blender)
Combine all the ingredients for the marinade together in flat baking dish or ziplock bag. Marinate steak for at least 30 minutes and up to 24 hours.
Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Place the steak on the grill. Grill 3 to 5 minutes on one side, turning once, until an instant-read thermometer inserted in the meat reads:
- 120 degrees F to 125 degrees F for rare
- 125 degrees F to 130 degrees F for medium-rare
- 130 degrees F to 135 degrees F for medium
Transfer the steak to a cutting board and let rest for 5 minutes.
Combine all the ingredients of the Asian salsa in a blender until it becomes chunky consistency.
Place the lettuce leaves on the plate. Combine the steak, salsa and remaining ingredients in a large bowl until it's well mixed and place steak salad on top of the lettuce.
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