Thai Cobb Steak Salad

Lemongrass Dressing:

  • 3 1/2 cups of Lime Vinaigrette
  • 2 tablespoons of minced fresh lemongrass
  • 24 Beef Loin, Top Sirloin, Butt Steaks, Boneless
  • 9 pounds of chopped Iceberg lettuce
  • 4 pounds, 8 ounces of diced, seeded tomatoes
  • 3 pounds of diced avocados, dipped in lemon juice
  • 3 pounds of bean sprouts
  • 12 ounces of sliced green onions
  • 3 cuops of chopped cilantro
  • 4 1/2 cups of peanut dressing

Lime Vinaigrette:

Into processor or blender measure 1 cup honey, 1 cup fresh lime juice, 1/4 cup cider vinegar, 3 tablespoons Dijon-style mustard, 2 tablespoons grated ginger, 2 tablespoons salt and 1/2 teaspoon black pepper; blend until smooth. With motor running, add 1 cup peanut oil and 1/4 cup Oriental sesame oil in a thin stream; blend until emulsified. Cover and refrigerate. Yeild: 3 1/2 cups

Peanut Dressing:

Into a processor or blender measure 1 cup honey, 1 cup soy sauce, 1/2 cup fresh lime juice, 1/4 cup cider vinegar, 1/4 cup water, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1 tablespoon curry powder and 1 teaspoon red pepper flakes; blend. With motor running, add 1/2 cup vegitable oil and 2 teaspoons Oriental sesame oil in a thin stream until emulsified. Add 2 cups peanut butter to blender, blend thoroughly. Cover and refrigerate. Bring to room temperature before serving. Yield: 5 1/2 cups

For each serving, to order:

Grill 1 steak to medium

Meanwhile, in a bwl toss 6 ounces of lettuce with 1 ounce of Lemongrass Dressing. Plate lettuce. Top with parallel rows of 3 ounces of tomatoes, 2 ounces of sprouts and 1/2 ounce of onions, leaving an empty space or row in the center. Chop steak into bite-size pieces; fill in empty space/row with steak. Garnish with 2 tablespoons of cilantro. Serve with 1 1/2 ounces of Peanut Dressing in ramekin.

468x60 GMC Monthly Clubs