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1
Char 2 anaheim chili over broiler until blackened on all sides.
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2
Wrap in paper bag and let stand 10 mins to steam.
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3
Peel core and seed chli cut into 1/2 inch pieces, set aside.
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4
Blanch tomatoes in sauce pan of boiling water for 10 seconds.
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5
Transfer to bowl of cold water using slotted spoon.
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6
Drain.
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7
Pull off skins using small sharp knife.
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8
Cut tomatoes crosswise in half.
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9
Squeeze tomatoes gently to remove seeds.
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10
Finely dice tomatoes and set aside.
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11
Peel outer tough stems from lemongrass.
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12
Finely chop enough to make 1 tbs.
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13
(note.
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14
you can buy frozen chopped lemongrass in asian stores).
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15
Whisk lemongrassh, fish sauce, lime juice, mint, honey.
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16
1 1/2 tsp garlic, and serrano chili in medium bowl.
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17
Gradually whisk in 6 tbs olive oil.
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18
(can be prepared 6 hours ahead.
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19
Cover and refridgerate chilies, dressing and tomatoes separately.
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20
Brush both sides of steaks with remaining oil.
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21
Rub pepper and remaining 2 tsp garlic over steak.
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22
Heat heavy large skillet over medium high heat.
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23
Add steaks to desired deegree of dongeness, about 2mins a side for rare.
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24
Let stand until cool.
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25
Cut steaks diagonally into thin slices, transfer to large bowl.
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26
Pour 3 tbs dressing over steak, toss to coat.
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27
Combine anaheim chlies, tomatoes, lettuces and chopped green onions in another bowl.
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28
Toss with remiaining dressing.
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29
Divide salad between plates, arrange beef decoratively on top.
