This sweet and hot Thai salad is so good it's practically addictive: once you've had it, you'll want it all the time. Serves six.
Instructions
1. Rub the meat with the salt and pepper.
2. Place cilantro, chiles, garlic, sugar, fish sauce, pepper and lime juice in a food processor and blend well.
3. Preheat a medium-hot grill.
4. Trim the tough outer leaves from the lemongrass, then cut the stalk 3 inches from the bottom. Discard the top and keep the tender bottom part.
5. Slice lemongrass very thinly, crosswise, to form tiny rings.
6. Cut shallots and onion in half and very thinly slice the halves. Slice the bell pepper into thin strips.
7. Peel the cucumber and slice very thinly crosswise. Core the tomato, cut in half and slice into very thin wedges.
8. Grill the beef slowly until medium-rare and then place on a cutting board. Let the meat rest for a couple of minutes, then slice thinly across the grain into 2-inch long strips.
9. Place the beef in a large bowl, add the dressing and toss thoroughly. Add the remaining ingredients except the cilantro and toss again.
10. Line a large serving platter with the romaine leaves and heap the salad in the middle. Sprinkle the mint on top and serve.
Tags: very thinly, thinly crosswise, very thinly crosswise