PITTSBURGH — Pittsburgh is famous for its french fry- and shredded cheese-topped steak salads, which are thought to have originated sometime in the early 1960s at Jerry's Curb Service in Bridgewater, Beaver County. If you're super hungry, the dish can really hit the spot. Along with good-for-you salad greens, it's got carbs and fat galore, thanks to the fried potatoes, a generous sprinkling of cheddar cheese and ranch dressing that typically gets drizzled on top.
But what if you're in the mood for something equally meaty, but also markedly lighter? This Southeast Asian take on Western Pennsylvania's regional dish is a great place to start. Known as yam neua in Thailand, it boasts a tangle of thinly grilled steak tossed with cherry tomatoes and fresh herbs in a signature Thai dressing that mixes salty and sour flavors with sweet and spicy. While any tender cut of beef works, this recipe from Milk Street opts for skirt steak — a long, thin, ribbon-like cut with a "big beefy flavor" that comes from the belly, just below the ribs.
It's seasoned with a mix of brown sugar, salt and white pepper, which is less spicy than black pepper, but also earthier. Note: While rubbing the steak with sugar helps develop its flavorful crust, a very hot skillet is also essential. It should be smoking when you add the meat.
Also, be sure to cut the meat against the grain after cooking; it produces more tender and juicy meat. Serves 4. 1 large shallot, sliced very thin 3 tablespoons fresh lime j.
