Grilled Beef Salad with Eggplant สลัดเนื้อย่างมะเขือ
This Thai Salad combines Grilled Beef with a Pickled Eggplant Salad which provides an attractive contrast of flavors.Ingredients
There are two main elements, the Eggplant Salad, and the Grilled Beef Steak. As the time span for the Eggplant is longer, you want to make this first, then the Steak.
For the Eggplant Salad
1 teaspoon Sea Salt or Kosher Salt
1½ teaspoon powdered Turmeric
1 large Eggplant
2 tablespoons Vegetable Oil
1½ teaspoon Black Mustard Seeds
¼ cup Rice Vinegar
1 small Onion
2 cloves Garlic
1 small finger fresh Ginger Root
1 tablespoon Curry Powder
1 tablespoon Chili Powder
1½ teaspoon minced red Chili Pepper, preferably Thai Chili Pepper
1 piece Cinnamon stick, about an inch long
1 teaspoon Sugar
¼ cup Tamarind Extract
For the Grilled Steak
1 pound Steak, such as Flank Steak
The Third Mixture:
4 cloves Garlic
1 teaspoon Sugar
½ cup White Vinegar
2 tablespoons Vegetable Oil, such as Olive Oil
2 tablespoons Fish Sauce, such as Nuoc Mam
2 tablespoons Soy Sauce
½ cup minced Pineapple
1 cup minced Mint Leaves, for garnish.
Beginning with the Eggplant, prepare the Mise en Place. First combine the Salt and Turmeric.
Cut the Eggplant crosswise into slices about a quarter inch thick. Sprinkle the slices with the Salt mixture and toss together. Set is aside for an hour, after which you will rinse them and pat dry.
Peel and chop the Garlic. Peel the Ginger and slice it thinly. Mince the Red Pepper. Peel and mince the Onion.
Prepare both Mixtures and set them aside separately in small bowls.
Next heat some of the Oil in a heavy cast iron skillet. Put in the Eggplant and cook until it is golden brown. it will take about 4 minutes per side. Drain the slices on paper towels. Then transfer the slices to a large glass or ceramic bowl.
Heat the rest of the Oil in a clean skillet. Add Mixture 1 and simmer over medium heat for about 5 minutes. Then add Mixture 2, mi to combine. Reduce the heat to low, cover and cook for another 15 minutes. Pour this sauce over the Eggplant slices. Marinate in the refrigerator for 4 hours.
To prepare the Steak, combine Mixture 3 and put in a blender or food processor. Puree until it is smooth. Put the Steak in a large glass or ceramic bowl and pour this Sauce over the steak. Cover and marinate in the refrigerator for 2 hours.
When ready to complete the dish, take the Steak out of the refrigerator and lt is come to room temperature. Grill over hot charcoal or in a hot gas grill until rare, about 3 minutes per side. Set the grilled Steak aside the rest for about 10 minutes.
To complete the dish, divide the Eggplant among four pleas. Slice the Steak very thinly crosswise, divide into four portions and arrange on top of the Eggplant slices, then garnish with the Fresh Mint and serve.