garlic lime steak and noodle salad

For most of the last decade or two, my dad was on a perennial low-carb diet, eschewing bread and often sugar, save for carefully chosen exceptions. When family would come over for dinner, he’d always tell me I didn’t need to make anything special for him, but I enjoyed the challenge of coming up with a menu that would work for everyone. The results became some of my favorite meals to this day. Previously, dinner parties usually had a carb-assault at the center — lasagna or spaghetti and meatballs or mussels and fries — but in these, protein (and a great heap of vegetables) get the spotlight: chicken gyro salad, street cart chicken (one of my favorites in Smitten Kitchen Every Day), piri piri chicken, and many steak salads. As should be clear, these aren’t bread- or carb-free, but they’re set up in an assemble-your-own style that allows the carb-rejecting to eat as they wish, and the carb-demanding (or not) children to get into the meal too. Everybody wins.

lime juice for marinade and dressingthin rice noodlescooked green beanspersian cucumbers
lightly marinated cucumberssome fixings

This is one of the more recent ones. I jokingly called it the Not-Really-Thai Steak Salad because I was craving a flavor profile, not authenticity. [While it’s probably closest to yum neua yang (grilled beef salad), it wouldn’t include noodles or greens beans, just for starters; neua naam tok (waterfall beef) would have even fewer extras, and is often served with rice.] The first time I made it, while it was delicious, I completely overdid it with fixings: chile-lime peanuts, crispy fried shallots, julienned mango, sheesh, almost full-sized salad bar of options. I was craving it again last Friday (when this handsome couple came over) but vowed to keep it simpler, trying to distill it to its most essential parts — it’s the garlic, lime, and fish sauce marinade that I crave most — and landed on this, and it was so good, it’s officially in the summer rotation now.

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