Grilled Thai Beef Salad
- Level: Easy
- Yield: 4 servings (1 serving is about 2 1/2 cups salad)
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- Nutritional Analysis
- Per Serving
- Calories
- 349 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 90 milligrams
- Sodium
- 439 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 1 grams
- Protein
- 33 grams
- Sugar
- 6 grams
- Total: 4 hr 30 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 10 min
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.