Thai Beef Salad

Years ago, when we were in the grass-fed beef biz, we participated in an event pairing local beef with chefs in Santa Fe, NM.  We worked with the chef at Harry's Roadhouse.  For the life of me, I can't remember his name, but he was an incredible young man with mad skills!  He served our beef up in lettuce wraps, in a Thai Beef Salad style.  Oh my goodness, one of my top five beef meals ever!
Here's my version... It's always changing to whatever I have around.  I use up whatever leftover grilled steak we have, and when I grill I usually just season with salt and pepper, sometimes garlic or garlic salt.

Per person:
4 oz cold grilled beef (can use hanger, flank, sirloin, whatever you want). We like it med rare.  Slice thin.
Approx 1 cup salad mix.
I use mixed greens, baby kale, carrots, celery, cucumber, green onion or red onion, peppers, whatever you have on hand, this is a great place for crunchy and dense textures.

Dressing (this dresses about 4-5 servings, increase or decrease as needed.
1/4 cup lime juice
2 TBSP fish sauce
1 TBSP was grated ginger and garlic
1/4 cup chopped cilantro, basil and mint
Sometimes I use a tbspn of toasted sesame oil, but not always.

Let sit and serve up.
This is one of this dishes I make in huge quantities as it tends to get better after sitting in the fridge.  It is perfect on busy, hot summer days when we need healthy meals to keep us going from sunup until well after the sun goes down.
On a side note, my friend and her family send home the most beautiful canned beets and I love serving those along side this meal.

Enjoy!

New Mexico Red Chile

Snowing outside means warm food inside. A pot of beans on and Chile Colorado, red chile, will warm the soul! I make mine using dried red chile pods, just break off the stem, cover with water and bring to a boil (12-14) if you dont want it too hot, shake out the seeds. Cover, and make sure it doesn't dry out! Steam gently for about twenty minutes, then let cool. Put the pods and a little of the water you steamed the chile in (reserve the rest) into the blender or food processor. Grind to a paste. Meanwhile, get about 1-2 TBSN lard or oil hot and add a TBSP of flour. Brown and add the chile water, stir until well mixed and add the chile paste. A dash of salt, pepper and garlic salt and simmer away! Everyone makes it different, and different ways for different things. Chile powder works just as well, this is just the way I like to make it!
Either way, enjoy it, chile is good food and New Mexico has the best.