(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 |
|---|---|
| 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.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10