#5 Thai-Style Steak Salad

Wanting to try something a little

different this week yet still craving the cultural kick, instead of looking for food from Southern neighbors, I looked to the East. Not only is this meal quite tasty and filled with all sorts of flavors, it is hearty enough and healthy enough with the mound of vegetables under the grilled steak. This is a recipe I would definitely use again, enjoy! So thank you Rachel Ray for another winner this week.

Thai-Style Steak Salad

Ingredients:

3 garlic cloves, minced

2-inch piece of fresh ginger, peeled and grated (or ginger powder)

2 tablespoons tamari (dark aged soy sauce)

2 teaspoons hot sauce (Tabasco)

6 tablespoons vegetable oil

2 pounds flank steak

1 cup sweeten

ed shredded coconut

1 tablespoon sugar

3 tablespoons rice wine vinegar (eyeball it)

Salt and freshly ground black pepper

1 cucumber, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

5 radishes, thinly sliced

2 cups shredded carrots

1/2 small red onion

1/4 cup fresh cilantro leaves

10 fresh basil leaves

1 sack baby spinach

1/4 cup unsalted roasted peanuts, chopped

Directions:

1. Heat a grill pan or grill (I used my George Foreman) to high heat

2. In a small bowl, mix the garlic, three fourths of the grated ginger (or ginger powder), the tamari, and hot sauce. Whisk in about 3 tablespoons of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes.

2. In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt. (you'll smell it too!) Remove the toasted coconut from the skillet and reserve.

3. In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt, and pepper. Whisk in the remaining 3 tablespoons of vegetable oil in a slow, steady stream.

4. In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded carrots, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak.

5. Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak fro the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat at an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

Buen Provecho!