Thai Beef Salad
A flavorful, texture filled salad with lots of veggies, fresh herbs and tender marinaded steak all dressed in a salty, sweet and tangy Thai inspired dressing.
Servings: 2
Ingredients
Thai Red Chili Dressing
- 1 tablespoon of fish sauce
- 1 tablespoon of granulated sugar
- 2 tablespoons of canola oil
- 3 tablespoons of soy sauce
- 1/4 cup of fresh lime juice
- 2 cloves of garlic, finely minced
- 1 teaspoon of fresh ginger, grated
- 1/2 teaspoon of Thai red chilies or Birds Eye chilies, grated
- 1/2 teaspoon of salt
Salad Assembly
- 8 ounce flank or skirt steak
- salt and black pepper
- 2 large spring onions, chopped
- 1/2 of an english cucumber, thinly sliced
- 1/2 of a large carrot, peeled and thinly sliced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of fresh Thai basil or basil, chopped
- 1/4 cup of fresh mint, chopped
- a small bunch of kale or leafy greens, stems removed, chopped
- 1/4 cup of garlic scapes, chopped (optional)
Instructions
Make the dressing...
- In a small dish, combine 1 tablespoon of fish sauce, 1 tablespoon of granulated sugar, 2 tablespoons of canola oil, 3 tablespoons of soy sauce, 1/4 cup of fresh lime juice, 2 finely minced cloves of garlic, about 1 teaspoon of grated fresh ginger, 1/2 teaspoon of grated Thai red chili or Birds Eye chilies and 1/2 teaspoon of salt. Whisk vigorously until the sugar has dissolved and all of the ingredients are fully combined. Taste and add additional salt if preferred.
- Divide the dressing in half.
Marinade and grill the steak...
- Marinade an 8 ounce cut of flank or skirt steak in half of the dressing for about 30 minutes at room temperature.
- Place a cast iron skillet or grill pan over medium to medium high heat for several minutes to allow it to preheat
- Grill the marinaded steak for 4-5 minutes on the first side and then flip the steak and cook to your preferred level of doneness
- Transfer the grilled steak onto a cutting board to rest for 10 minutes before slicing
Assemble the salad...
- Combine the salad ingredients in a large bowl, add a few tablespoons of the reserved dressing and toss to combine
- Arrange the dressed salad on a large platter or divide between two salad bowls and top with thinly sliced steak
- Drizzle with additional dressing and enjoy!