Over the years, I've had some memorable Thai meals, and one that really stands out is a simple salad with fresh greens tossed in a sour/spicy sweet dressing topped with marinated charcoal grilled beef. It's an incredible dish when done right, and I thought I'd give it a try.
First, I started out with some USDA prime Flat Iron beef:
I then marinated the beef in a concoction of mirin, rice wine vinegar, garlic, onion, basil, mint, lemongrass, lime juice, Thai Fish sauce, chile paste, hot sesame chile oil, coriander, ginger, and some other stuff:
After blending the ingredients, I put the meat in a ziplock so it could marinate overnight.
The next evening, I fired up the Kingsford Oval, and added several chunks of oak:
While this was happening, The Missus began work on the dressing, and assembling the green part of the meal, all with ingredients that came from our garden, with the exception of basil. We had radishes, baby cucumbers, grape tomatoes, jalapeno, red onion:
The meat went on indirect:
After 20 mins, I put the meat on the hot side of the grill to finish, and then pulled when internal temp was 130:
All served up, accompanied by an ice cold Singha, one of my favorite beers and a perfect accompaniment to the salad:
It was delicious!
First, I started out with some USDA prime Flat Iron beef:
I then marinated the beef in a concoction of mirin, rice wine vinegar, garlic, onion, basil, mint, lemongrass, lime juice, Thai Fish sauce, chile paste, hot sesame chile oil, coriander, ginger, and some other stuff:
After blending the ingredients, I put the meat in a ziplock so it could marinate overnight.
The next evening, I fired up the Kingsford Oval, and added several chunks of oak:
While this was happening, The Missus began work on the dressing, and assembling the green part of the meal, all with ingredients that came from our garden, with the exception of basil. We had radishes, baby cucumbers, grape tomatoes, jalapeno, red onion:
The meat went on indirect:
After 20 mins, I put the meat on the hot side of the grill to finish, and then pulled when internal temp was 130:
All served up, accompanied by an ice cold Singha, one of my favorite beers and a perfect accompaniment to the salad:
It was delicious!
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