Thai Grilled Beef Salad
This salad, with its spicy dressing, is a favorite in Thailand. It is generally eaten warm or at room temperature.
Makes 4 servings
|3||tablespoons Thai seasoning, divided|
|1||beef flank steak (about 1 pound)|
|2||tablespoons chopped fresh cilantro|
|2||tablespoons chopped fresh basil|
|2||red Thai peppers or 1 red jalapeño pepper,* seeded and sliced into thin slivers|
|1||tablespoon finely chopped lemongrass|
|1||tablespoon minced red onion|
|1||clove garlic, minced|
|Juice of 1 lime|
|1||tablespoon fish sauce|
|1||large carrot, grated|
|4||cups assorted salad greens|
*Thai chili peppers and jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Prepare grill for direct grilling.
- Sprinkle 1 tablespoon Thai seasoning over beef; turn to coat. Cover and marinate 15 minutes. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once. Cool 10 minutes.
- Meanwhile, combine remaining 2 tablespoons Thai seasoning, cilantro, basil, chili peppers, lemongrass, red onion, garlic, lime juice and fish sauce in medium bowl; mix well.
- Thinly slice beef across grain. Add beef, carrot and cucumber to dressing; toss to coat. Arrange on bed of greens.
Check out more recipes for Thai