Yam Neua Grilled Beef Salad Food

YAM NEUA (GRILLED THAI BEEF SALAD)

Steps:

• Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
• Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
• Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
• While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
• Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.

YAM NEUA

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.

YAM NUEA - THAI BEEF SALAD

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.
• Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.
• (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).
• If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.
• But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will.
• Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center.
• Garnish beef with coriander sprig and serve with rice.

YAM NEUA (GRILLED BEEF SALAD)

Steps:

• 1. Preheat the grill or light the charcoals. While the coals are heating, place the ground peppercorns in a wide platter and roll the sirloin tips in the pepper until thoroughly coated. When the coals are blazing hot, cook the sirloin tips on the grill until seared and browned, about 3 to 5 minutes a side. The meat will still be rare or medium-rare inside. Set aside to cool to room temperature, then refrigerate until thoroughly cooled, about 2 to 3 hours. 2. Mix the fish sauce, lime juice, sugar and sliced chili thoroughly in a small bowl (or agitate vigorously in a small glass jar). 3. Slice the cooled beef across the grain as thinly as possible. Toss the sliced beef with the cucumbers, shallots, cilantro and mint in a large bowl. Add the fish sauce mixture and toss again. Serve at room temperature or chilled.

YAM NEUA (GRILLED BEEF SALAD)

Steps:

• Preheat the broiler or a grill to high. Pour the black peppercorns onto large plate. Coat all sides of the steak with the peppercorns. Cook the steak for 3 to 5 minutes a side, or until medium-rare. Remove the steak, and set aside. Let cool, and then place in the fridge. Give the steak as much time as you can to cool completely. Preferably an hour or so. But even 15 minutes will help. Whisk together the fish sauce, lime juice, sugar, and sliced chili. Take the steak out and thinly slice it against the grain. Toss the steak slices with the cucumbers, shallots, cilantro, and mint in a large bowl. Add the fish sauce mixture and toss again. Serve.

YAM NEUA YANG

Steps:

• Place the steak in a dish and rub both sides with 1 teaspoon of the fish sauce, and marinate for 10 minutes. On a medium/hige charcoal grill, grill to medium rare. Slice, Combine Crushed Red Pepper, Fish Sauce, LimeJuices, Palm Sugar, Green Onions, Kafffir Lime Leaves, Mint, Shallots, Galangal, LemonGrass, and Red Grapes. Serve.

YUM NUA - THAI BEEF SALAD

Steps:

• Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
• Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
• Whisk together to combine and set aside.
• To cook the steak, heat oil in a skillet over medium high heat.
• Sear the steak on one side and continue to cook 5-6 minutes.
• Turn over steak and cook for another 5 minutes or until medium rare or medium.
• Remove from heat and let stand on cutting board for 5 minutes.
• After meat has rested, slice steak very thinly.
• In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
• Pour the dressing on top and toss gently.
• Line a serving platter with romaine leaves and pile beef salad on top.
• Serve with rice if desired.