Good morning to all!!! Its day 3 and the adventure continues. This is a great salad, and I have had a lot of success with this one at all of the places I have worked. Today we are making a southwest Asian steak salad. Quick tip of the day. When cooking steaks always make sure the grill is HOT, season with salt & pepper, and then place your steaks on the grill on a diagonal (think 2:00 o’clock) cook for about 90 seconds and then place the steaks at 10:00 o’clock. This will give you the desired cross marks, cook for another 90 seconds and flip, repeat process. When you see the top of the steaks start to get glossy or the juice start to pool, that is perfect medium rare. If medium rare is not for you keep them on the grill for another minute, this will give you medium, another minute will give you medium well and so on. And last but not least let the cooked steaks rest for 5 minutes before service. As always just have fun.
Thank you
Paulie
Southwest Asian Steak Salad
Romaine -1 head, chopped, medium
Cucumber-1 sliced
Carrots-2 cups, shredded
Baby corn-1 cup
Shallots-2, minced
Jalapenos-2, minced
Garlic-2 tablespoons, minced
Lime juice-6 tablespoons
Soy sauce- 4 tablespoons
Olive oil- 6 tablespoons
Fish sauce-2 tablespoons
Sugar- 2 teaspoons
Rib-eye steaks- 1 ½ pounds
Mint-1/2 cup, Sliced thin
Method
1) In a food processor add shallots, jalapenos, garlic, lime juice, soy sauce, fish sauce, and sugar with the processor running slowly add 3 tablespoons of the olive oil. Chill for 2-3 hours.
2) Cook steaks, slice thin.
3) In a mixing bowl combine Romaine, cucumbers, carrots, baby corn, mint, and season with salt & pepper. Toss all ingredients together with the dressing and pile onto plates, top the salads with the steaks and drizzle some dressing on top. Ready
4) ENJOY!!!!
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