TLC Cooking "Emeril's Thai Style Beef Salad"

Emeril's Thai Style Beef Salad

YIELD about 4 servings

INGREDIENTS

1	flank steak
Emeril Essence or Creole Seasoning
1/4 cup	olive oil
1 tablespoon	Worcestershire sauce
1/4 cup	fish sauce, or to taste
1/4 cup	plus two tablespoons freshly
squeezed lime juice, or to taste
1/4 cup	thinly sliced green onion tops
1/4 cup	thinly sliced shallots
1/4 Cup	chopped cilantro
1/4 Cup	chopped mint
2 tablespoons	pan-roasted jasmine rice
finely ground in a spice mill
2 teaspoons	sugar
1 teaspoon	crushed red pepper
4 cups	thinly sliced Napa cabbage
2 cups	thinly sliced red cabbage
1	cucumber halved lengthwise, seeds

(1 3/4 pound)

PREPARATION:

Season the flank steak with Essence on both sides. Place in a nonreactive dish, along with the olive oil and Worcestershire sauce. Cover and marinate for at least 4 hours, and up to overnight. Preheat a grill or broiler to medium high. Remove the steak from the bag, and grill for 3 to 4 minutes on each side for medium rare. Remove and allow to rest for 10 minutes. Thinly slice steak against the grain. Reserve any accumulated juices from the steak for the sauce. Place the fish sauce, lime juice, any reserved steak juices, green onions, shallots, cilantro, mint, ground jasmine rice, sugar, and crushed red pepper in a bowl and whisk to combine. Add the cabbages to the dressing, toss well to combine, and arrange on a platter. Arrange the steak slices on the top of the cabbage.
Serve immediately, garnished with the cucumber slices.
Editor's Note: Look for grass-fed beef, and organic ingredients from your local farmers market when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Grilling Special Episode of Emeril Green.

This recipe appears in: Salads

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