Answer: You find recipes like these (and hope that hubby is feeling nice)
Bobby Flay's Thai Beef Salad- from "Grill It!"
Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing
Courtesy of Bobby Flay
Ingredients
3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic (Sambal Oleck)
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
Directions
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling. While steak is marinating, make:
Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper
Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.
Then make:
Salad:
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
(We just used mixed greens)
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
Combine all salad ingredients in a large bowl.
Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
Toss salad with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
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