(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.