Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Thai Beef Salad

Yield: 6 servings 1/2  cup  fresh lime juice

1/4  cup  chopped fresh cilantro

2  tablespoons  brown sugar

2  tablespoons  Thai fish sauce

2  tablespoons  chile paste with garlic

2  garlic cloves, minced

1  (1 1/2-pound) flank steak, trimmed

Cooking spray

1 1/2  cups  vertically sliced red onion

4  plum tomatoes, each cut into 6 wedges

6  cups  torn romaine lettuce

1 1/4  cups  thinly sliced English cucumber

2  tablespoons  chopped fresh mint

Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Nutritional Information

Calories: 219
Fat: 8.6g
Protein: 24.1g
Carbohydrate: 12.3g