INGREDIENTS:Marinade and Dressing:
½ cup brown sugar
¼ cup onion
1 Tbsp. chopped garlic
1 Tbsp. fish sauce
1 Tbsp. soy sauce
1 Tbsp. curry powder
1/3 cup lemon juice
1/3 cup rice wine vinegar
1 cup salad oil
Grilled Beef and Wild Mushroom Salad:
4 6-oz. beef filets
1 lb. mixed mushrooms (shiitake, portabella, oyster, etc.)
as needed, lettuce leaves DIRECTIONS:For Marinade and Dressing: Put all ingredients except salad oil into blender and grind well. Slowly pour in salad oil and blend thoroughly.
For Grilled Beef and Wild Mushroom Salad: Pour half of marinade over beef and mushrooms and let marinate at least one-half hour in refrigerator. Grill or broil beef and mushrooms until desired degree of doneness is reached. Toss lettuce leaves in some of the reserved marinade and any accumulated beef drippings. Arrange decoratively and top with hot mushrooms and beef. SERVINGS:4 servingsFrom:Executive Chef Will Biscoe, Bobby Van’s Steakhouse, Washington, D.C.
