Beef Satay over Thai Salad

  • Active Time 20m
  • Total Time 20m

Serves 4

The salad that lies beneath the succulent chunks of sirloin here jump-starts the taste buds, composed of romaine, cucumber, carrots, mint and cilantro. A refreshing Thai dressing of fish sauce, lemon juice, and rice vinegar makes this dish perfect for a warm summer evening.
Although beef traditionally calls for a red, these seasonings suggest a white wine. A rich Californian, such as a full-bodied chardonnay, can play to both the beef and the salad here. If you prefer red wine, try a light, fruity Beaujolais.


  • For the Beef Satay:
  • 1 1/2 pounds sirloin steak, cut into 1-inch cubes
  • 4 stalks lemongrass, bottom third only, peeled and minced
  • 2 cloves garlic, minced
  • 3 tablespoons cooking oil
  • 2 1/2 tablespoons lemon juice
  • 2 3/4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • For Salad Dressing:
  • 2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
  • 1 tablespoon water
  • 3/4 teaspoon rice-wine vinegar
  • Pinch dried red pepper flakes
  • For Salad:
  • 1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
  • 2 carrots, grated
  • 1 cucumber, peeled, halved, seeded, and diced
  • 1/2 cup lightly packed cilantro leaves
  • 1/4 cup chopped fresh mint
  • *Available at Asian markets and many supermarkets


In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt and black pepper. Set aside.

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar and red-pepper flakes.

In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3107

nutrition information per serving

453 calories; 20g total fat; 106mg cholesterol; 1099mg sodium; 27g carbohydrates; 3g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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