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Thai Beef Salad

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

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.

Thai Beef Salad

Thai Beef Salad {with Fresh Herbs}
 
Author:
Recipe type: Salad Entree
Cuisine: Thai
Serves: 2
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
  • ½ 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
  1. Combine marinade ingredients in a zipper top bag, add steak. Marinate in the refrigerator for 2 - 24 hours.
  2. Grill steak until medium-rare. Allow to rest 15 minutes, then thinly slice.
  3. Combine dressing ingredients and reserve.
  4. 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.

Thai Beef Salad on a Bagel

 

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