Ingredients
8
cups thinly sliced red and/or white cabbage
3
tbsp fish sauce (nam pla)*
2
small (8- to 10-ounce) rib-eye steaks
2
large shallots, thinly sliced
1/2
cup chopped green onion tops
1/3
cup chopped fresh cilantro
1/3
cup thinly sliced fresh mint
3
tbsp minced lemongrass*
1
tsp minced seeded Thai chile or serrano chile
Directions
1.
Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
2.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
3.
Divide cabbage mixture among 4 plates. Top each with beef salad.
4.
* Available at Asian markets and many supermarkets.
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