Thai Beef Salad

This is a rather versatile recipe. Feel free to add/adapt as you see fit! Speaking of fit, this counts as healthy food, right?

INGREDIENTS (serves 4)

• ~1.5 lb flank steak
• 1 tbs thai red curry paste
• Marinade:
  • 1/4 cup (4 tbs) soy sauce
  • 2 tbs fish sauce
  • 2 tbs oil
  • 2 large cloves garlic, sliced
• 4 basil leaves, julienned (stack and roll, then rock the knife to create thin strips)
• green onion, julienned (cut thinly on the diagonal with a SHARP chef’s knife)
• 1/2 large carrot, julienned
• 1/2 cucumber, julienned
• 1/4 red onion, sliced
• handful or two of cherry tomatoes
• 10 oz fresh spring salad mix
• crushed peanuts
• sesame seeds
• fried shallots

Vinaigrette

• 3 parts soy sauce
• 1 part fish sauce
• 1 part sesame oil
• 1 part thai sweet chili sauce (Mae Ploy is my brand of preference)
• optional if you like sweeter: honey to taste
• dash of lime juice

Mmm… all prepped?

INSTRUCTIONS

1. Marinate steak, uncut, in a ziplock bag for 4-8 hours. Remove and rub with a thin coat of red curry paste.
2. On an aluminum foil lined grill (or cast iron griddle with grill lines), bring heat up to high. Drizzle aluminum with oil and grill meat 4-5 minutes per side (depending on thickness). Better to undercook than overcook!
3. Let meat REST for 3-5 minutes. Slice on the diagonal (against the grain) in thin slices.
4. Combine veggies and toss with vinaigrette. Top with sliced meat, then sesame seeds, peanuts, shallots, or whatever toppings you please.

Healthy Eggs Benedict + Wilted Spinach and Truffle Salad

Weekends = real breakfast.

EGGS BENEDICT:

• 1 multigrain English muffin
• 2 eggs
• white vinegar (or any non colored vinegar)
• 4 slices canadian bacon
• shredded cheese

INSTRUCTIONS:

1. Fill a small sauce pot half way with water. Bring to a boil. Remove from heat and add 1 tbs vinegar. Carefully crack eggs into hot water (or crack into individual small ramekins and dip ramekins into water and slide out egg). Cover pot and set aside ~4 min. 
2. Halve and toast English muffin.
3. Heat small frying pan on medium high. Add a tsp or so of oil and fry canadian bacon until crisp on edges, flipping as needed.
4. Remove bacon from pan onto each slice of toasted English muffin. Top with cheese. Return to toaster oven, set on broil, and let cheese melt. (If you dont have a toaster oven, put cheese on bacon while it’s still in the frying pan and let it melt with heat on medium).

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WILTED SPINACH and TRUFFLE SALAD

• 2 handfuls of clean baby spinach
• 1 shallot, sliced
• truffle oil

In remaining bacon fat, fry shallots until soft. Add spinach and a pinch of salt. Toss until just wilted. Remove and plate. Drizzle a few drop sof truffle oil on top.