Thursday, June 26, 2008

Try some Thai

Big Mama needs some summer recipes, and so do we all. Click on her name to see all the other recipes.

Cooking dinner is just not as much fun in the summer as in the winter months. Hence, my Cheetos addiction.

But this recipe is like an Asian fiesta(?) for your mouth. But easy and light. If you haven't tried Thai before, this is a great Americanized dish to dip your toe in.

Well, not, actually dip your toe in, because that would just be gross and you'd ruin dinner and have to turn back to the Cheetos....

Anyway.

Here's the recipe. Courtesy of Cooking Light. (I like to keep up the pretense.)


Thai Beef Salad Wraps

This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.

1 (1-pound) flank steak, trimmed

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1 cup cubed peeled cucumber

1/2 cup grape or cherry tomato halves

1/4 cup thinly sliced shallots

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

2 tablespoons brown sugar

3 tablespoons low-sodium soy sauce

2 tablespoons fresh lime juice

1/2 teaspoon crushed red pepper

6 (10-inch) flour tortillas12 Bibb lettuce leaves

Prepare grill to medium-high heat.
Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up. Yield: 6 servings (serving size: 1 wrap)

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