"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sandy’s Thai Steak Salad Recipe

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This recipe for Sandy’s Thai Steak Salad, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Thomas Family
Added: Wednesday, April 23, 2008


1 lb. filet Mignon Steaks, cut into 2-inch pieces

2 T. fresh lime juice
6 T. canola oil
6 T. low-sodium soy sauce
4 T. packed dark brown sugar
2-3 cloves garlic, minced
1˝ in. piece of ginger minced (2 tsp)
2˝ tsp. red chili paste

2-3 T. fresh mint chopped
2-3 T. fresh cilantro, roughly chopped
2-3 T. fresh basil, roughly chopped
˝ head of Chinese cabbage, chopped
2 carrots cut in julienne strips
1 mango cut into 1-inch pieces
1 avocado cut in 1-inch pieces
peanuts to taste
cherry tomatoes cut in half (about 10-12)
Filet Mignon grilled, med-rare & toss with dressing
1 pkg. linguini cooked & cooled, mix with dressing

For dressing ingredients: Whisk all ingredients together and let rest for at least 1 hour, use ˝ for salad dressing and ˝ for marinade. Add beef to ˝ of the marinade plus 4 T. lime juice & let stand for 4 hrs or overnight.

For Salad ingredients: Assemble salad with heavier ingredients on the bottom of the bowl and pasta on top, toss gently with more dressing to taste. Add steak to plate after salad is assembled.




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