Thai beef salad
I love a big heart salad for dinner. And this one’s so full of fresh veggies and a powerful flavorful dressing. Beef is delicious in this but it would also be fantastic with shrimp or tofu.
If you have a peanut allergy, with to chopped almonds or just leave out altogether!
I served this dinner with a pile of potstickers on the side. I’m good like that.
THE DISH:
Thai beef salad | serves 4
THE STUFF:
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon dark sesame oil
2 teaspoons sugar
2 teaspoons finely chopped jalapeno
1 flank steak, about 3/4 - 1 pound
2 teaspoons cooking oil (peanut, canola, vegetable, avocado)
Kosher S+P
1 large head butter lettuce
1 cup sliced cucumber (I used Persian)
1/2 cup thinly sliced red onion
1 small red pepper, cored, seeded and thinly sliced
2 carrots, shaved
Fresh cilantro, mint and basil
2 tablespoons peanuts, roughly chopped
THE HOW-TO:
Heat your grill or preheat your oven to high on broil.
In a large mixing bowl stir together the fish sauce, lime juice, sesame oil, sugar and jalapeno. Set aside.
Brush the flank steak with the 2 teaspoons of cooking oil and season generously with S+P. If using a grill, cook for 4 minutes per side. If using the broiler, place the steak on a baking sheet and place it 4 inches from the broiler. Broil for 4 minutes per side or until steak is medium-rare. Allow steak to rest for 10 minutes.
Transfer the steak to a cutting board and thinly slice, making sure to cut against the grain.
Add the steak to the mixing bowl along with the cucumber, red onion, red pepper and carrots and toss to combine. Tear the butter lettuce into bite sized pieces and place on a platter. Top with the steak and vegetables. If there is any remaining dressing in the bowl, pour it over the top. Scatter fresh herbs and chopped peanuts all over the top and serve at once.