(2019 Pairings - Asia - Thailand) Diced, grilled skirt steak tossed in a blackberry Thai waterfall dressing with juicy strawberries, shaved red onion, mint, cilantro, Thai bird’s eye chilies, and toasted rice powder.
1-1/4 cups | DOLE Chef-Ready Blackberry Frozen Puree thawed |
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1-1/4 cups | fish sauce |
1-1/4 cups | palm sugar |
3/4 cup | lime juice divided |
10 cups | skirt steak grilled thin sliced |
5 cups | DOLE Chef-Ready Cuts Sliced Strawberries thawed |
2-1/2 cups | thinly sliced red onion |
1-1/4 cups | fresh mint chopped |
1-1/4 cups | fresh cilantro coarsely chopped |
1/2 cup | diced green onion |
1/2 cup | Thai birds eye chili powder |
1/4 cup | toasted rice powder khao khua |
2-1/2 cups | blackberry Thai waterfall dressing sub-recipe |
To Prepare Blackberry Thai Waterfall Dressing:
1. In medium size bowl, mix blackberry puree, fish sauce, palm sugar and 1/4 cup lime juice until well blended.
2. Cover and reserve refrigerated until use.
To Prepare Salad:
1. Mix steak, sliced strawberries, red onion, mint, cilantro, green onion, Thai Bird's eye chili powder, toasted rice powder and 1/2 cup lime juice together in large bowl.
2. Drizzle dressing on salad; gently toss until evenly disbursed.