Thai Beef Salad

 

When we went to visit Virginia, I had this very good Thai beef salad so I wanted to try to make this at home. This recipe was extremely flavorful! I would definitely make this again!  

Flatiron Steak Salad with Thai Dressing Recipe - Sang Yoon | Food & Wine (foodandwine.com)

Ingredients

·      2 tablespoons vegetable oil, plus more for brushing

·      2 1/2 tablespoons fresh lime juice

·      2 tablespoons Asian fish sauce

·      2 tablespoons soy sauce

·      1 garlic clove, quartered

·      1/2 serrano chile, seeded and coarsely chopped

·      One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)

·      1 teaspoon sugar

·      Salt and freshly ground pepper

·      1 pound flatiron steak or top blade steak, about 1 inch thick

·      2 heads of baby romaine, leaves separated (and torn if large)

·      3/4 pound cherry tomatoes, halved

·      1 medium cucumber—peeled, halved, seeded and sliced 1/4 inch thick

·      1/2 large red onion, thinly sliced

·      2 scallions, thinly sliced

·      1/2 cup basil leaves

·      1/2 cup cilantro leaves

 

Directions

Step 1. Light a grill. In a blender, combine the 2 tablespoons of vegetable oil with the lime juice, fish sauce, soy sauce, garlic, chile, ginger and sugar and puree. Season the dressing with salt and pepper.

Step 2. Brush the steak with vegetable oil and season with salt and pepper. Grill over high heat until the meat is charred outside and medium-rare within, about 5 minutes per side. Transfer to a work surface and let it rest for 5 minutes.

Step 3. Meanwhile, in a bowl, toss the romaine with the cherry tomatoes, cucumber, onion, scallions, basil and cilantro leaves. Pour two-thirds of the dressing over the salad and toss. Divide among 4 plates. Slice the steak 1/3 inch thick across the grain and serve alongside the salad. Pass the remaining dressing at the table.

Make Ahead

The Thai dressing can be refrigerated overnight.