Yes, we know it’s the last day of July. That’s why we’re sneaking in this last mouthwatering post.
Today marks the final day of National Grilling Month. We’d like to say, “So what?! We’re just getting started heating up our barbeques!”
Executive Chef Taylor Boudreaux of Napa Valley Grille. Boudreaux knows a thing or two about delicious grill fare. For over 20 years he’s been cooking professionally from gigs like serving as executive chef of Wolfgang Puck Worldwide to Maestro’s.
Now at Westwood’s Napa Valley Grille, he’s sharing his Thai Grilled Steak Salad recipe. The outcome? Your plate chock-full of hangar steak, heirloom tomatoes, English cucumbers and flavors of kaffir lime, fish sauce and mint.
Thai Steak Salad
6 ounces Hangar Steak
5 ounces diced Heirloom Tomato
1 ounce of julienned Red Onion
2.5 ounces of sliced English Cucumber
5 Mint Leaves
7 Cilantro Sprigs
1 Lime wedge
1 minced Kaffir Lime Leaf
1 tablespoon Fish Sauce
Season hangar steak with salt and pepper and grill to desired temperature. Let rest for 5 minutes.
In a stainless steel or glass bowl combine tomatoes, onion, cucumber, mint, lime leaf, juice from lime, and fish sauce. Season with salt and pepper. Transfer to serving bowl. Slice steak on a bias and arrange on top of cucumber-tomato salad. Garnish with cilantro.
Oh yeah, with a recipe like this, our grills will be white hot from summer straight through fall. Thanks Chef Boudreaux!
Want to personally check out Boudreaux’s grill skills? Pay a visit to Napa Valley Grille. For more info visit http://www.napavalleygrille.com/westwood/.