2 tablespoons asian fish sauce (nam pla or nuoc mam)
2 carrots grated
0.5 cup lightly cilantro leaves packed
3 tablespoons cooking oil
1 cucumber diced peeled halved seeded
0.3 cup mint leaves fresh chopped
2 cloves garlic minced
0.3 teaspoon fresh-ground pepper black
2.5 tablespoons juice of lemon
4 stalks lemongrass minced peeled
1 pinch red-pepper flakes dried
0.8 teaspoon rice-wine vinegar
1 quart romaine lettuce
0.5 teaspoon salt
1.5 pounds rump steak cut into 1-inch cubes
2.8 teaspoons sugar
1 tablespoon water
Equipment
bowl
grill
broiler
skewers
Directions
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.
Wine Recommendation: 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.
Notes: Asian fish sauce is available at Asian markets and many supermarkets
