Celebrity restaurateur Billy Dec and Chef Mike Morales were here to celebrate Sunda New Asian's first anniversary in Nashville, and shared a recipe for Making Tiger Cry Beef Salad. (see recipe below) Check out the new spring menu and Saturday Brunch at Sunda New Asian, located at 592 12th Avenue South. Get all the details online at www.sundanewasian.com
Skirt Steak Marinade
1 T chopped ginger
1 T chopped garlic
1 stalk chopped lemongrass - white part only
1/2 cup lemon juice
1/2 cup apple cider vinegar
1/2 cup fish sauce
1 T brown sugar
1 T black pepper
Add all ingredients in a blender or food processor and pulse a couple times to break down the lemongrass. Marinate 6 oz of skirt steak for 3-4 hours before pan-searing to your desired doneness. Slice before serving.
Fish Sauce Vinaigrette
1/2 cup fish sauce
1 cup lime juice
2T sugar
1/4 cup-olive oil
1 diced Fresno chili
1 diced serrano pepper
1/2 bunch cilantro, chopped
Add all ingredients in a blender or food processor and pulse till blended.
Salad
6 oz lettuce mix-use a mix that is hardy
3 oz julienned papaya
3 oz julienned mango
1 oz pickled watermelon radish (quick pickle in rice wine vinegar, salt, sugar)
Cooked skirt steak
3 oz fish sauce vinaigrette
Plate lettuce first, then place papaya and mango on top, with watermelon radish and skirt steak on the side of the plate. Pour dressing on top, and garnish with chopped cilantro and thai basil.
