Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV
Our goal was to look no further than the supermarket to replicate this salad's complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.
Flank steak proved to be the best cut of meat for our Thai Grilled-Beef Salad recipe. We grilled the steak over a modified two-level fire, a high-heat grilling method that charred the beef but kept the inside medium-rare. For our Thai Grill...