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INGREDIENTS
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4 Servings
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon fresh coarse ground black pepper
1 teaspoon sugar
1 small Thai chile, stemmed and seeded or 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
2 teaspoons chopped garlic |
2 medium shallots, chopped or 2 large shallots, chopped
1/2 cup washed dried and chopped mint or Thai basil
1/2 cup washed dried and chopped cilantro
salt and pepper
1 1/2 lbs skirt steaks
12-16 leaves boston lettuce, washed and dried |
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METHODS
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1. Start a charcoal or wood fire, or heat a gas grill. Fire should be moderately hot. Grill rack should be no more than 4 inches from heat source.
2. Combine first 7 ingredients in a blender or food processor and purée; add herbs and pulse to chop finely, but not quite purée. Taste and adjust seasonings as you like.
3. Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into 4 steaks, arrange over lettuce, and serve with sauce. Or cut into strips, wrap each strip in a lettuce leaf, top with a bit of sauce and roll up. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 373
Calories from Fat 155 (41%)
Amount Per Serving %DV
Total Fat 17.3g 26%
Saturated Fat 6.1g 30%
Polyunsat. Fat 0.6g
Monounsat. Fat 8.5g
Trans Fat 0.0g
Cholesterol 100mg 33%
Sodium 483mg 20%
Potassium 724mg 20%
Total Carbohydrate 5.5g 1% |
Dietary Fiber 0.9g 3%
Sugars 2.2g
Protein 46.7g 93%
Vitamin A 1188mcg 23%
Vitamin B6 0.8mg 40%
Vitamin B12 3.9mcg 64%
Vitamin C 21mg 36%
Vitamin E 0mcg 1%
Calcium 38mg 3%
Magnesium 63mg 15%
Iron 7mg 39% |
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