Srirat (Sid) Vichaita’s Thai Beef Salad

Preparation: 30 minutes Cooking: 20 minutes Serves: 4-6 guests

24 ounces flat iron steak ½ head iceberg lettuce, chopped ½ head Bibb lettuce, chopped 1 red onion, thinly julienned 1 bunch mint leaves (stems removed) 3 Roma tomatoes, thinly wedged 1 peeled hothouse cucumber, sliced ¼ inch thick 1 bunch cilantro, chopped 2 thinly sliced Thai chilies or serrano peppers ¼ cup lime juice 1 teaspoon fish sauce 1 teaspoon sugar Bean sprouts (optional for garnish) Carrot, julienned (optional for garnish)

Barbecue or grill flat iron steak until medium rare. Slice cooked steak as thinly as possible across the grain (save any drippings for salad dressing).

In a large bowl, add iceberg and Bibb lettuces, julienned red onion, mint leaves, tomato wedges, cucumber slices, cilantro, Thai chilies, lime juice, fish sauce, sugar, sliced steak, and saved drippings.

Toss well. Garnish with bean sprouts and julienned carrot if desired, and serve immediately.

Sid Vichaita was the pastry chef at the Athenaeum for 15 years, retiring in 2008. He instituted the pastry program the Athenaeum enjoys today. Sid also owned a Thai restaurant in Texas before he moved to California. He shared a collection of his recipes with the Athenaeum, which have become favorites of the staff and the students.

Sauce & Seasoning

Discussion and debate are the sauce and seasoning of the Athenaeum experience. Subtract these two important elements and one is left with little more than salmon fillet falling on deaf ears. It is the addition of the robust flavor that makes the Athenaeum meal and the speaker most appealing.