Laotian Reverse Marinade Salad
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Author: Martin Kimeldorf Status: published Published: May 06,2008 license cc-by-nc tags: recipe, salad, bbq,
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Share on TwitterWhat a strange concoction. This began as a recipe in The Essential Asian Cookbook. It traveled to SW Thurston County where it became a bit more mainstream under the tutelage of Terry Liberty. Then it came to age and change at my house.
The beef is cooked first, THEN put in a marinade. The marinade then graduates to a salad dressing and all is well with the king and queen.
Ingreeds
1 lb. flank steak
3 Tbs. steak rub or (1 part garlic salt to 1 part Montreal steak salt)
½ cup water
1/3 cup olive oil
¼ cup lemon juice
1 Tbs. lemon grass, ground or chopped fine
1 medium onion finely sliced
2 Tbs. fish sauce
5 fresh basil leaves, chopped
2 Tbs. coriander, ground or chopped fine
1 garlic, crushed
1 cup cabbage, sliced
1 cup spinach
1 cup your favorite lettuce, bite size
½ cucumber peeled and sliced
1 Tbs. fresh mint, chopped
Steps
Wash, dry, and oil the flank steak. Then apply steak rub or alternative salts. Wrap in plastic and let sit 2 or more hours.
Char grill steak on high, but only 3 minutes per side. Remove and cut into thin strips (1/4 inch), cutting across the grain.
Heat water on medium high in wok and add sliced beef. Cook for 2 minutes. Remove and cut steak into bite-sizes.
Pour beef and water into non-metallic marinade container. Add olive oil, lemon juice, lemon grass, onion, fish sauce, basil, coriander and garlic. Stir and let sit 2 hours or even overnight, covered.
In a salad bowl, add cabbage, spinach, lettuce and cucumber and mix in the meat and marinade.
Garnish with mint.
