Asian steak salad
Steaks
(Originally posted on www.iatethewholething.com) This salad is a perfect juxtaposition of flavors. There’s a certain balance from the ultra fresh, harmonious herbs and cucumber against the rare beef that is so satisfying. It’s almost Zen-like… almost. <br />A few notes: the finger chili I mention below is something I used to find at a grocery store back home. They were long (about 6"), smooth-ish and very mild--practically no heat--but a great chili flavor. Unfortunately I don't know their botanical name and "finger chilies", as I've learned, usually refer to cayennes, which these are not. So, that all said, any mild red chili will work here or just leave it out. I also like my beef for this very rare but obviously cook it to whatever temperature you prefer. And I know that some Asian cuisines consider sea salt a crude ingredient but I love the sharp saline spike they bring. <br />Regarding Gluten Free: check to make sure you fish sauce is gluten free (some are, some aren't). I know there is some controversy and confusion around vinegar and gluten free diets. I admit that I'm no expert but make sure your vinegar is gluten free (meaning it hasn't been mixed with any other vinegars that do have gluten)
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