When we grill steak, we usually have leftovers for the following night. One of our go-to preps is Thai Beef Salad. Put sliced beef and any stray fruit (mango, pineapple) and vegetables (cucumber, carrots, tomato) on hand atop a bed of lettuce. Make a dressing with fish sauce, lime juice, and a little water and dinner is served.
The other night I expanded beef salad into a new nationality. Julian had made chimichurri to accompany the steak on the first night. Chimichurri is a garlic, parsley, and cilantro pesto-like sauce that’s popular in South America. This time, I used kale as the green. The vegetables were tomato, cucumber, olives, and bottled piquillo peppers. The chimichurri served as a good dressing on the salad; in addition, the garlic in the sauce assured that we didn’t have to worry about vampire attacks.
Recent Comments