Thai Grilled Beef Salad

Preparation

1. Step 1

   Combine the salt and tumeric. Put the eggplant in a colander. Sprinkle with the salt mixture and toss. Set aside for 1 hour. Rinse and pat dry.

2. Step 2

   Heat some of the oil in a cast-iron skillet. Add the eggplant and cook until golden brown, about 4 minutes per side. Drain on paper towels. Transfer to a large glass or ceramic bowl.

3. Step 3

   Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor. Puree until smooth. Set aside.

4. Step 4

   Heat the remaining oil in a clean skillet. Add the mustard mixture and simmer over medium heat for 5 minutes. Add the curry powder, chili, cinnamon, sugar and tamarind. Reduce the heat to medium-low, cover and cook for 15 additional minutes. Pour over the eggplant and marinate in the refrigerator for 4 hours.

5. Step 5

   Put the steak in a large glass or ceramic baking dish. Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor. Puree until smooth. Pour the marinade over the meat. Cover and refrigerate for 2 hours.

6. Step 6

   Bring the meat to room temperature. Grill over hot coals until rare, about 3 minutes per side. Set aside to rest for 10 minutes.

7. Step 7

   To assemble, divide the eggplant salad among 4 plates. Slice the meat into very thin strips crosswise. Drape 4 slices of meat over the top of each salad. Garnish with fresh mint.