Massaman Marinated Steak and Red Cabbage Salad

Author

Helen Park

Servings

6-8

Category

Main Course 

Ingredients

• 2 lb steak, your favorite grilling cut
• 2 Tbsp Massaman blend
• 2 Tbsp Smoked Salt
• 2 Tbsp neutral oil
• 1 tsp Tellicherry black pepper
• Lime wedges, for serving
• Warm flour tortillas, for serving
• 1 cup Persian cucumber, sliced (about 2 cucumbers)
• ½  cup radish, julienned or coarsely grated
• ½  cup cilantro, roughly chopped
• ½  cup mint, torn into bite size pieces
• ½  cup roasted peanuts, roughly chopped
• 1 cup red cabbage, thinly sliced
• 1 cup carrot, julienned or coarsely grated
• Juice of 1 lime, plus more to taste
• ½  cup scallions, thinly sliced
• 4 Tbsp peanut butter
• 4 Tbsp mayonnaise
• 1/4 cup fresh lime juice
• 2 Tbsp fish sauce
• 1 tsp Massaman blend
• 1/2 tsp Tellicherry black pepper
• 1/2 tsp salt

Directions

1. Mix the Massaman, smoked salt, and black pepper to combine well.
2. Rub the steaks all over with the oil, then season evenly with the spice mixture.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Remove the steak from the refrigerator 30 minutes before grilling.
5. Preheat a grill to high heat.
6. Grill the steak to your preferred doneness, turning as needed to develop a flavorful crust and even browning.
7. Transfer to a cutting board and rest for 10 minutes before slicing.
8. Serve with lime wedges, warm flour tortillas, and Red Cabbage Salad with Peanut Dressing.
9. Combine the cucumber, radish, herbs, peanuts, cabbage, carrot, lime juice, and scallions in a large bowl.
10. Add enough Massaman Peanut Dressing to lightly coat the salad and toss well.
11. Taste and adjust with additional lime juice if desired.
12. Serve immediately with extra dressing on the side.
13. Combine the peanut butter, mayonnaise, lime juice, fish sauce, Massaman, black pepper, and salt in a bowl.
14. Whisk until smooth and fully combined.
15. Adjust the consistency with a tablespoon or two of water if desired.
16. Taste and adjust seasoning as needed.
17. Serve immediately or refrigerate until ready to use.