Sizzling Beef Salad
Serving Size / Yield
- 12 oz. boneless beef sirloin steak, cut 1 to 1-1/2 inches thick
- 1 pinch Salt
- 1 to 2 Tbs. purchased red chili paste* (sambal)
- 1/3 C. lime juice
- 3 Tbs. cooking oil
- 2 Tbs. hoisin sauce
- 6 C. shredded romaine
- 1 medium fresh papaya, seeded, peeled, and sliced
- 2 Tbs. chopped honey-roasted peanuts
Sprinkle both sides of meat lightly with salt. Spread one or both sides of steak with chili paste. Place in a sealable plastic bag or shallow dish. Seal bag or cover dish; marinate at room temperature for 30 minutes. (Or, refrigerate for several hours or overnight.)
Grill steak on an uncovered grill directly over medium-hot coals for 12 to 15 minutes or until medium doneness (145 degree F), turning once. (Or, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 15 minutes or until medium doneness (145 degree F), turning once.) Cool. Wrap; set aside or chill.
To make dressing, in a screw-top jar combine lime juice, oil, and hoisin sauce. Cover and shake well. Arrange romaine on 4 chilled plates. To serve, thinly slice steak. Arrange steak slices on shredded romaine; add papaya slices. Drizzle with dressing; sprinkle with peanuts.
Makes 4 main-dish servings.
Note: Hot peppers and products made from them, such as chili paste, contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.