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What I Am Eating – Grilled Thai Beef Salad

I found this recipe for Grilled Thai Beef Salad on ziplist.com. I made it for our family meal today. This Thai beef salad recipe is bursting with spicy, sweet, and tangy flavors. The beef is grilled, sliced thin, and tossed with lettuce. Here is the recipe I followed from Leite’s Culinaria. Since my grocery store was out of basil and the cilantro was pretty dismal looking, I substituted cucumbers from the garden and cherry tomatoes. I brought a little Sriracha for those who wanted a bit more spice.

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
DIRECTIONS
  • 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
  • 3. 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.
  • 4. 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.