Photo: Grilled Thai Beef Salad Recipe
Ingredients
- 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
- 3 tablespoons lime juice, divided
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 2 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 1/2 teaspoons minced ginger
- 1 1/4 teaspoons red curry paste or chili-garlic sauce
- 1/2 head red-leaf lettuce, torn (about 6 cups)
- 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
- 1/2 cup cilantro leaves, rinsed and dried
- 1 cup basil leaves, sliced into ribbons
Directions
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
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By corrina_milito
Indianapolis, IN
on January 22, 2013
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I'm a paleo kid so I modified this a bit to make it 'primal'. I used honey in place of brown sugar, walnut oil in place of canola, and coconut aminos instead of soy sauce. I used all the liquid in the marinade, sauteed onions and red peppers in a little walnut oil, then dumped the entire contents of the bag, along with some fresh cilantro, into the pan. When the beef was done I nestled the hot pieces and the peppers into bowls of micro greens then spooned the some of the pan liquid over the greens, topped with sesame and chia seeds, and some more cilantro. It was terrific.
By Warmie3089
Jacksonville, FL
on January 20, 2013
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Hands down the best salad I have ever made at home. The flavors in this dish are incredible.
By sarahcd3
on November 08, 2012
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My husband and I absolutely LOVED this recipe. I included all the marinade with the meat and made a second batch as dressing for the salad. I marinated the beef for 24 hours, and it was very tender and incredibly flavorful. The dressing pulled everything together and really made the dish pop. Very easy to put together, and it will definitely be in our regular rotation.
Read all 61 reviews