Thai Beef Salad

Spicy, garlicky Thai flavors make a delicious full meal salad that's quick to assemble.

Thai beef salad

*Thai beef salad Lime sparkling water*

Makes 4 servings

1-1/2 lbs flank steak
Juice of 2 limes (about 4 tbsp)
4 tbsp fish sauce
2 serrano chilies, seeded and thinly sliced
2 cloves garlic, coarsely chopped
10 oz spring mix
1 English cucumber
1/2 red onion
4 sprigs basil
4 sprigs mint
1/2 cup cilantro, chopped
Olive oil, salt and pepper

Preparation:

  1. Heat grill to 400 degrees.
  2. While grill is heating, lightly coat flank steak with olive oil and season with salt and pepper.
  3. Coarsely dice cucumber and thinly slice red onion. Coarsely chop mint, cilantro and basil.
  4. In a large bowl, combine lime juice, fish sauce, garlic, and sliced serrano chiles. Add cucumber and red onion to bowl.
  5. Grill steak for about 5 minutes per side or until cooked through. Slice into 1/2 inch thick slices before serving.
  6. Arrange spring mix in serving bowls.
  7. Add steak to bowl with cucumber and red onion. Toss with dressing and serve over top of spring mix in serving bowls.

Note - if two people are preparing this meal, it works well for one to prepare the vegetables and sauce while the other grills the flank steak.


Donna W

Donna W


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