Loving summer salads

One of the things I love most about summer is cooking with garden fresh veggies and herbs. While my veggies are still growing, my herbs are mostly coming in well and are ready for plucking. Let the season of mojitos begin! 


The other night I made a delicious Thai Grilled Steak Salad that was featured on The Kitchn. It was a hit and I want to share the recipe. 


Thai Grilled Steak Salad
Makes 4 servings

1 1/2 pounds rib eye steak

1/4 cup lime juice
1/4 cup fish sauce
1/2 teaspoon sugar
1 small head lettuce
1/2 cup mint leaves
1/2 cup cilantro leaves
1 cucumber, thinly sliced
1/2 pint cherry tomatoes, halved
1/4 red onion, thinly sliced
Salt
Vegetable oil
• Feel free to add 1 or 2 minced chilies (Thai bird's eye or serrano) to the dressing if you want some heat.

Season the steak with salt and set aside. Heat a gas or charcoal grill or grill pan over high heat until very hot. Brush the steak with oil and grill to desired doneness, about 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes.

Meanwhile, in a small bowl, whisk together the lime juice, fish sauce and sugar.

Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Roughly tear the mint and cilantro and add to the bowl. Add the cucumber, tomatoes and red onion.

Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices into the lime-fish sauce dressing and mix. Drizzle 4 tablespoons of dressing over the lettuce mixture and toss. Taste a lettuce leaf and add more dressing if needed. Divide the salad between four plates and top each serving with the sliced steak. Drizzle a little more dressing over the steak before serving. (There will most likely be some dressing left over.)

Additional Notes: