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!

No Time for food Mexican Shrimp Salad

Sheesh...we are so busy irrigating and moving cattle around, not to mention chasing kids that I am not sure most moments if I am coming or going...
And, MAN, is good help hard to find. We have had three different 18 year old young men working for us this summer and not a one made it into July. It is irrigating, not too hard on the brain, not too hard on the labor end; but, well, now I sound like all the older generation friends and family, kids just don't want to work these days! Sure like that paycheck though. So, now I am trying to get this ranch irrigated and not for lack of trying, but I just ain't much good at it! At any rate, the kids and I do like this for a quick lunch:

Mexican Shrimp Salad

1# cooked, peeled shrimp (I use the 20-30 count shrimp)
2 avacadoes, diced
1 or 2 cucumbers, diced
1/3 cup cilantro, chopped
2 or 3 green onions, chopped, or a slice of large onion, diced
1 clove garlic, chopped finely
2 cups tomato juice
juice of 2 limes or about 2 TBSPs
salt (I really like Kosher salt) to taste
pepper to taste
1 jalapeno, finely diced
few dashes of hot sauce - or more, we like it spicy!

Mix it all together, serve it up with chips, crackers or other bread - yummy, a light summer lunch or appetizer. You can take the shrimp right from the freezer, run cold water over them for a meoment or two and put them right into the salad - keeps everything cold!