Grilled Thai Beef Salad

admin January 2, 2015 0
Grilled Thai Beef Salad

INGREDIENTS:

For the marinade and dressing

  • 3 tablespoons fresh lime juice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • 1 1/2 to 2 tablespoons firmly packed dark brown sugar
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 1/2 teaspoons peeled and minced fresh ginger
  • 1 1/4 teaspoons red curry paste or chili-garlic sauce

For the salad

  • 1 pound top round London broil or flank steak
  • Canola oil
  • 1/2 head red-leaf lettuce, torn (about 5 cups lightly packed) or mixed lettuces
  • 3 shallots, thinly sliced (about 1/2 cup)
  • 1/4 to 1/2 cup coarsely chopped fresh cilantro leaves
  • 1 cup fresh basil leaves, sliced into ribbons
  • 1/2 marinade and dressing mixture

INSTRUCTIONS:

Make the marinade and dressing

  1. In a bowl, whisk together 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste or chili-garlic sauce. Pour half the mixture into a resealable container and reserve as the dressing. What remains in the bowl is the marinade.
  2. Rinse the steak and pat it dry. Place it in a resealable plastic bag or a glass baking dish and pour the marinade over the steak. Add the remaining 2 tablespoons lime juice to the bag. Seal or cover and refrigerate, turning the meat occasionally, for at least 4 hours or up to overnight.

Make the grilled Thai beef salad

  1. Coat a grate or a grill pan with oil and preheat over medium-high heat until hot. Cook the steak until the desired degree of doneness, 3 to 5 minutes per side for medium-rare depending on the thickness. Let rest for at least 5 minutes. Thinly slice the steak on the diagonal against the grain.
  2. Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and steak in a large serving bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the shallots.

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