*  Exported from  MasterCook II  *

          Thai-Style Steak & Green Bean Salad with Spicy Mint Dressing

Recipe By     :COOKING LIVE SHOW #CL8683
Serving Size  :      Preparation Time :
Categories    :New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the dressing:
       2                garlic cloves
     1/2  teaspoon      salt
     1/2  cup           fresh lime juice
       3  tablespoons   soy sauce
       1  tablespoon    sugar
       2  4-inch        fresh hot chilies (preferably red) or jalapeno peppers
                        seeded and sliced thin crosswise 
			-- (wear rubber gloves)
     1/3  cup           thinly sliced fresh mint leaves, -- or to taste
       1  pound         boneless sirloin steak -- (about 1 1/2 inches thick)
                        Freshly ground black pepper to taste
                        Vegetable oil for brushing the steak and for frying the
     3/4  cup           thin lengthwise slices of shallot
     3/4  pound         green beans, trimmed, cut diagonally into 3/4" pieces,
                        and cooked until crisp- tender
   1 1/4  cups          fresh bean sprouts, -- rinsed & ends trimmed


Make the dressing: Mince and mash the garlic with the salt until the
mixture forms a paste. In a small bowl stir together the lime juice, the
soy sauce, the sugar, the garlic paste, the chilies, and the mint until the
sugar is dissolved and let the dressing stand at room temperature for 30
minutes to develop the flavors.

Sprinkle both sides of the steak generously with the pepper, rubbing the
pepper into the meat, and brush them with some of the oil. Grill the steak,
seasoned with salt, on a well oiled rack set 4 to 5 inches over glowing
coals, turning it once, for 16 to 18 minutes, or until it is springy to the
touch for medium-rare meat. (Alternatively, the steak may be cooked in the
same manner in a well-seasoned ridged grill pan, brushed with the oil and
heated over moderately high heat until the begins to smoke.) Transfer the
steak to a cutting board and let it stand for 15 minutes.

While the steak is grilling, in a skillet heat 1/2 inch of the oil over
moderately high heat until it is hot but not smoking and in it fry the
shallot, stirring, for 30 seconds to 1 minute, or until it is golden.
Transfer the shallot with a slotted spoon to paper towels and let it drain.
The shallot may be cooked 1 day in advance and kept covered and chilled.

Cut the steak across the grain into 1/4-inch-thick slices and divide the
slices among 4 plates, overlapping them in the center. Surround the steak
with the green beans, top the green beans with the bean sprouts, and
sprinkle the bean sprouts with the shallot. Spoon 2 tablespoons of the
dressing over each serving of steak and serve the remaining dressing
separately.

Yield: 4 servings

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