Summer’s coming and for us that means more salads and lighter fare. The butcher counter has steaks and housemade sausages for the grill but you can also use our economical cuts in great summer dishes like thai beef salad. This recipe comes from Andres, a member of our butcher team trained as a chef. Don’t be intimidated by the long list of ingredients – they all get mixed into a marinade!
Thai Beef Salad (Yam Neua)
1-lb top round (London Broil)
2 jalapenos, minced)
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp fish sauce
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine lettuce.
12 sprigs fresh mint (optional), remove the leaves and discard the stems
1 small cucumber (seeds removed), peeled and sliced thin
2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
3 or 4 sprigs cilantro, stems removed
Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick. Mix garlic, jala penos, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired. Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.