Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad.
Makes 4 main-course servings.
- 8cups thinly sliced red and/or white cabbage
- 5tablespoons fresh lime juice
- 3tablespoons fish sauce (nam pla)* 2small (8- to 10-ounce) rib-eye steaks
- 2large shallots, thinly sliced
- 1/2cup chopped green onion tops
- 1/3cup chopped fresh cilantro
- 1/3cup thinly sliced fresh mint
- 3tablespoons minced lemongrass*
- 1teaspoon minced seeded thai chile or serrano chile
DIRECTIONS Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
Divide cabbage mixture among 4 plates. Top each with beef salad.
* Available at Asian markets and many supermarkets.