Grilled Thai Beef Salad
Total: 4 hr 30 min
Prep: 20 min
Inactive: 4 hr
Cook: 10 min
Yield: 4 servings (1 serving is about 2 1/2 cups salad)
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
Rinse and pat the meat dry, then place it in a sealable plastic bag or a small glass dish. In a medium bowl, combine 1 tablespoon of lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, and red curry paste. Pour half of this mixture into the bag with the meat, then add the remaining 2 tablespoons of lime juice to the bag. Seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture in the refrigerator to dress the salad.
Spray a grill or grill pan with cooking spray and preheat it. Grill the steak until medium-rare, about 5 minutes per side, or until it reaches your desired doneness. Let the steak rest until it reaches room temperature, then slice it thinly against the grain.
In a salad bowl, combine the lettuce, sliced shallot, cilantro, basil, and beef, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the reserved sliced shallots.
Prep: 20 min
Inactive: 4 hr
Cook: 10 min
Yield: 4 servings (1 serving is about 2 1/2 cups salad)
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
Rinse and pat the meat dry, then place it in a sealable plastic bag or a small glass dish. In a medium bowl, combine 1 tablespoon of lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, and red curry paste. Pour half of this mixture into the bag with the meat, then add the remaining 2 tablespoons of lime juice to the bag. Seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture in the refrigerator to dress the salad.
Spray a grill or grill pan with cooking spray and preheat it. Grill the steak until medium-rare, about 5 minutes per side, or until it reaches your desired doneness. Let the steak rest until it reaches room temperature, then slice it thinly against the grain.
In a salad bowl, combine the lettuce, sliced shallot, cilantro, basil, and beef, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the reserved sliced shallots.