3 Fresh and Delicious End-of-Summer Recipes: Thai Beef Tataki Salad, Tuna Rice Bowl, Red Lentil Dal

Ingredients

• 350 g Beef flank steak (Or another tender cut of beef)
• 1 c. à soupe Fine sea salt
• 1 c. à soupe Neutral oil (For cooking)
• 2 Carrot (Medium)
• 1 Shallot
• 40 g Unsalted roasted peanuts (Chopped)
• 1 petite botte Fresh herbs (mint, cilantro, chives, Thai basil) (Choice)
• 2 Lime (Zest and juice)
• 3 c. à soupe Fish sauce (nuoc mam)
• 1 c. à café Sugar
• 1 pincée White pepper
• 1 Fresh chili or Espelette pepper (To taste)
• 2 gousses Garlic (Grated)
• 250 g White rice (Japanese or basmati)
• 250 ml Water (For cooking rice)
• 100 g Frozen edamame
• 160 g Canned tuna in water (Net weight drained)
• 1 Scallion (young onion) or shallot
• 4 Pickles
• 1 c. à soupe Mayonnaise
• 1 c. à soupe Furikake (optional) (Japanese seasoning)
• 200 g Red lentils
• 2 Onion
• 20 g Fresh ginger (Grated)
• 2 c. à soupe Olive oil
• 2 c. à soupe Curry powder
• 400 g Canned crushed tomatoes
• 1 c. à soupe Tomato paste (optional)
• 400 ml Coconut milk (1 can)
• 100 ml Water (To rinse the coconut milk can)
• 1 c. à café Espelette pepper (optional)
• 100 g Fresh spinach
• 1 petite botte Fresh cilantro

Instructions

1. Prepare the flank steak

   Take the flank steak out of the refrigerator. Generously coat it with fine sea salt on all sides, patting with your hand to distribute evenly. Let rest at room temperature for 10 minutes.

   Time: PT10M

   Temperature: 25°C

2. Cook the flank steak tataki style

   Heat a pan over high heat until very hot. Add a drizzle of neutral oil then sear the steak 1–2 minutes each side to get a nice crust, the interior should remain rare (tataki). Transfer to a plate and let rest.

   Time: PT6M

   Temperature: Very hot (about 220°C)

3. Prepare the Thai sauce

   Zest a lime, then squeeze the juice. In a bowl combine: lime zest and juice, fish sauce, sugar, a pinch of salt, white pepper, finely chopped fresh chili, and a grated garlic clove. Taste and adjust seasoning.

   Time: PT7M

4. Prepare the raw vegetables

   Peel and cut the carrots into sticks or into ribbons using a julienne peeler or a knife. Thinly slice the shallot.

   Time: PT7M

5. Crush the peanuts

   Roughly crush the roasted peanuts with a knife.

   Time: PT2M

6. Slice the flank steak

   Slice the steak into thin strips against the grain.

   Time: PT3M

7. Assemble the Thai salad

   Toss the raw vegetables and shallots on a plate. Lay the steak slices on top. Drizzle the sauce, sprinkle fresh herbs and crushed peanuts.

   Time: PT3M

8. Cook the rice

   Rinse the rice under cold water until the water runs clear. Cook in a rice cooker or saucepan with an equal volume of water, covered, until absorbed (about 15 minutes).

   Time: PT15M

   Temperature: 100°C

9. Cook the edamame

   Bring water to a boil, salt it, then add frozen edamame. Cook 3–4 minutes, drain.

   Time: PT4M

   Temperature: 100°C

10. Prepare the tuna salad

    Drain the tuna and flake it with a fork in a bowl. Finely dice the scallion and pickles. Add mayonnaise, fine sea salt, pepper, Espelette pepper, lime zest and juice. Mix vigorously.

    Time: PT8M

11. Plate the tuna rice bowl

    In a bowl, place the hot or warm rice, the edamame, the tuna salad, a squeeze of lime and fresh herbs. Add a dab of mayonnaise and furikake if desired.

    Time: PT3M

12. Prepare aromatics for the dal

    Finely dice the onions. Grate the garlic and ginger.

    Time: PT5M

13. Cook the red-lentil dal

    Heat a pot over medium heat. Add olive oil, sauté onions, garlic and ginger without browning (5 minutes). Add curry, salt, crushed tomatoes and tomato paste. Stir, then add rinsed red lentils. Pour in coconut milk and a little water. Add Espelette pepper. Simmer 20 minutes on low heat until lentils are tender and the mixture is creamy.

    Time: PT25M

    Temperature: 90-100°C

14. Add spinach and finish the dal

    Add fresh spinach, stir and cook 2 minutes until wilted. Adjust seasoning. Serve hot, sprinkled with fresh cilantro and a drizzle of lemon.

    Time: PT3M

15. Cleaning and storage

    Wash all utensils, cutting boards, knives, pans, pot, bowls and plates used. Wipe the work surface.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

70g

Fat

25g

Fiber

10g