Thai Beef Salad.

What a lovely way to enjoy a good piece of beef.  I know most recipes call for using lean flank steak.  And while I’m sure that’s very nice on this salad, on the rare occasion that we have steak, I prefer the most tender cut I can find.  And that would be a filet.  Grilled to medium-rare.  Sliced nice and thin.  It was that thought alone that inspired this recipe post.  Every bite of this Thai Beef Salad is a flavor explosion.

For both the marinade and the dressing, it’s all a matter of taste.  If you lean more towards sweet, you can add a little extra brown sugar or honey.  If you like spicy, sriracha is a fantastic way to add a little heat.  And whatever you do, don’t skimp on the fresh herbs.  The fresh cilantro, mint, and basil leaves are essential.  If you take the route I did and opt for a filet, limit the marinade time to no more than 4 hours.  Whereas flank steak will love to go overnight.

Thai Beef Salad is a lovely lunch or light dinner and would be fantastic for entertaining.  The steak can be grilled in advanced and sliced before serving.  Enjoy.

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Thai Beef Salad {with Fresh Herbs}

Course Salad Entree

Cuisine Thai

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the marinade…

• 2 Tbl. soy sauce
• 1 Tbl. fish sauce
• 1 Tbl. fresh lime juice
• 1 Tbl. fresh orange juice
• 1 Tbl. canola oil
• 1 tsp. red curry paste
• 1 tsp. grated fresh ginger
• 1 tsp. brown sugar
• 1 Thai or Serrano chile, sliced
• 1 garlic clove minced
• 1 Tbl. fresh cilantro leaves
• 1 Tbl. fresh mint leaves

For the salad…

• 6- ounces flank steak or filet mignon
• 3 cups mixed greens
• 1/2 cup fresh herbs like cilantro mint, and basil; reserve 2 Tbl. for garnish
• 1 radish thinly sliced
• 1 Fresno pepper matchstick sliced
• 8-10 snap peas
• 2 scallions thinly sliced
• 2 Tbl. peanuts
• Cherry tomatoes halves (optional)
• Cucumber sliced (optional)

For the dressing…

• 2 Tbl. fresh lime juice
• 2 Tbl. fresh orange juice
• 2 Tbl. sesame oil
• 1 Tbl. soy sauce
• 1 tsp. rice vinegar
• 1 garlic clove minced
• 1 tsp. grated fresh ginger
• 1 Thai or Serrano chile, seeded and minced

Instructions

• Combine marinade ingredients in a zipper top bag, add steak. Marinate in the refrigerator for 2 – 24 hours.
• Grill steak until medium-rare. Allow to rest 15 minutes, then thinly slice.
• Combine dressing ingredients and reserve.
• Combine salad ingredients in a medium bowl. Toss with 2-3 Tbl. dressing. Divide salad between two plates. Top with sliced steak. Garnish with fresh herbs, then drizzle with a little extra dressing.

Notes

Steak will need to marinate from 2 – 24 hours before grilling.

Thai Beef Salad can even be served open faced on a homemade bagel as a midnight snack.  If anyone wanted a midnight snack.

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