WINE WITH…Asian Beef Salad

Among the most delicious and versatile gifts of global gastronomy are riffs on traditional Asian salads of greens topped with slices of grilled or pan-seared steak. The Vietnamese version generally calls for Nuoc Cham, a classic dipping sauce that doubles as the salad dressing. Diners enjoying Korean Bulgogi roll the beef up in lettuce leaves. Spicy, tangy Thai beef salad (Yum Neua) may have a little more hot pepper heat than the others, but all the variations on this Asian theme are savory and refreshing as well as being fairly quick and easy to prepare. Here is our hybrid version.

Asian Beef Salad

Serves 2

1 clove garlic, minced
1 fresh jalapeno pepper, seeded and minced
3 teaspoons sugar
1/4 cup fresh lime juice (3-4 limes)
3 tablespoons fish sauce
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar (mirin) or white wine vinegar
1/2 cup peanuts (optional)
1/3 cup peanut or olive oil
About 4 cups fresh salad greens, preferably a mix of romaine and radicchio
1/2 cup peeled and very thinly sliced English seedless cucumbers
1/4 cup fresh mint leaves torn into small pieces
1/4 cup fresh basil leaves torn into small pieces
4 ounces (about half a package) thin rice sticks
3/4-1 pound steak such as skirt, flank or flatiron

Put the garlic, jalapeno, sugar, lime juice, fish sauce, sesame oil, soy sauce and vinegar in a blender and process until thoroughly combined. Remove about 2 tablespoons of the mixture, spread it over the steak, and let it marinate at room temperature for 30 minutes or so.

Add the peanut or olive oil to the remaining mixture in the blender. If you are using the peanuts, add them as well. Pulse until the peanuts are coarsely chopped. In a large bowl, combine the salad greens, cucumbers, mint and basil. Cook the rice sticks according to package directions (usually about 10 minutes) and drain them thoroughly, patting them dry with a clean dishtowel.

Grill, broil or pan sear the steak to desired doneness; then transfer it to a cutting board and let it rest for a few minutes while you toss the salad greens and the rice sticks with the dressing. Divide the mixture between two serving plates. Cut the steak into thin slices and arrange them on top of the salad.