https://www.thespruceeats.com/thai-weeping-tiger-grilled-beef-salad-3217651
| Ingredients · 1 to 2 skirt steaks · 5 to 6 cups salad greens, or enough for 2 people · 2 green onions, finely sliced · 1 tomato, sliced · 1/3 cup fresh cilantro, chopped · 8 to 10 leaves mint, chopped · 1/4 cup peanuts, or cashews, chopped Ingredients – Marinade: · 2 tablespoons fish sauce · 2 tablespoons soy sauce · 2 teaspoons granulated sugar · 2 cloves garlic, mince · 1/4 teaspoon ground coriander · 1/8 teaspoon freshly ground black pepper Ingredients -Dressing: · 1 to 2 tablespoons fish sauce · 3 tablespoons lime juice, or lemon juice · 1 1/2 tablespoons soy sauce · 1/2 to 1 fresh red chili pepper, minced, or 1/8 to 1/2 teaspoon cayenne pepper or chili flakes. to taste · 1 to 2 teaspoons brown sugar, to taste |
| Instructions 1) Stir marinade ingredients together in a cup and spoon over steaks, turning them to ensure all sides are saturated. Set in the refrigerator to marinate at least 20 minutes or up to 4 hours. 2) Stir dressing ingredients together in a cup, adjusting the fish sauce according to your desired level of saltiness. It should taste tangy with a balance of sweet and sour, spicy and salty. 3) Place greens in a large salad bowl and add the onion, tomato, coriander, and mint. Set aside. 4) Warm up your grill and lightly brush with vegetable oil. Grill steaks until cooked on the outside and slightly red on the inside (in Thailand this steak is served quite rare on the inside). Any leftover marinade can be brushed on after the first turning. 5) Slice steak thinly and place over the salad along with 3/4 of the peanuts. Drizzle dressing over and toss. Portion out into bowls or individual plates and add a final topping of chopped peanuts and coriander. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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