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–+ servings
Thai Beef Salad

Thai Beef Salad

Tender steak served over veggies and herbs with a tangy delicious dressing
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Prep Time 3 hours 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Course Lunch, Main Course
Servings 4 servings

Ingredients
  

For the dressing/marinade:

  • 1/2 cup lime juice
  • 1 tsp lime zest
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 tbsp fish sauce
  • 1 tsp sriracha
  • 1/4 tsp crushed red pepper
  • 2 tbsp minced fresh ginger
  • 3 garlic clovesq minced

For the salad:

  • 2 lbs skirt or flank stead trimmed
  • 2 tsp salt
  • 2 tbsp oil for frying
  • 8 cups romaine
  • 3 mini cucumbers sliced
  • 1 pint cherry tomatoes
  • 1/3 cup cilantro chopped
  • 1/4 red onion sliced
  • 1/2 cup scallions sliced
  • 1/2 cup mint chopped
  • 1/4 cup chopped peanuts

Instructions
 

For the dressing:

  • Combine all the ingredients and taste and adjust seasoning. Dressing should be strongly flavored and tart, sweet and salty. Reserve half for the dressing and half for the marinade.

For the steak:

  • Trim the fat and pour marinade over steak in a shallow dish and let sit in fridge for a few hours.
  • When ready to cook, heat a skillet over medium high with the oil. When really hot, add the steak and sear on one side until well browned, then flip and sear on the other side. Reduce the heat and allow to cook to 140 internal temp for medium. Set aside to rest for 10 minutes, then slice against the grain.

To serve:

  • Plate the lettuce and vegetables. Top with herbs and chopped nuts, then place the steak on the drizzle with the dressing.
Keyword Asian, Beef, Lunch, Main Dish, Salad
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