How To make Grilled Beef and Romaine Salad Thai Style

THAI BEEF SALAD

For the steak
4 lbs of flank steak, skirt steak or flap meat
1/2 cup canola or grapeseed oil
1/2 cup fish sauce
1/2 cup packed brown sugar

For the dressing
1/2 cup fish sauce
1/3 cup warm water
4 Tbsp lime juice
3 1/2 Tbsp white sugar
1 tsp minced garlic cloves, (I use the microplane for this)
1 small thai chilis, minced (this is optional depending on your spice preference and if you are serving to kids)

For the salad
1 head butter leaf or romaine lettuce
1 large or several small carrots, shredded
1 cucumber, peeled and seeds removed, cut into batons
2 cups cooked hot jasmine rice
1/2 cup chopped roasted peanuts (I use Trader Joe’s 50% reduced salt)

1 cup loosely packed Thai basil leaves, chopped or leaves picked and left whole
1 cup loosely packed cilantro, chopped or leaves picked and left whole
1 cup loosely packed mint, chopped or leaves picked and left whole

Presented by Kristina Robbins
Produced & Directed by Kristina Robbins and Nick Higgins
Camera-Sound-Edit by Nick Higgins
Copyright Kristina Robbins & Nick Higgins

Thai Spicy Beef Salad

Thai Spicy Beef Salad. Toss out your ordinary salad out. Sink your mouth in a juicy New York steak. The sweet, sour & spicy salad dressing will completely satisfy your taste buds.

--= Here are the ingredients =--

[To Make the Salad Dressing]

Tools: Mortar & Pestle or (Spice Grinder or Blender)

Garlic - 3 cloves
2 Thai Chili or (Cayenne or Serrano pepper for less heat)
Salt - 1/4 teaspoon
Sugar - 2 teaspoons
Fish Sauce - 1 1/2 teaspoons
Lime Juice - 2 1/2 tablespoons
----------------------------------------------------------------------------------------

Ground Roasted Rice - 1 1/2 tablespoons
Cilantro - 6 stems
Romaine Lettuce - 9 oz
Red Onion - 3 oz
New York Steak | Beef - 16 oz
Chicken Flavor Bouillon - 1/4 teaspoon
-----------------------------------------------------------------------------------------

--= Direction & Preparation =--

1. Put grain of rice into pan. Roast until brown. Use mortar & pestle to grind rice into small pieces. Put into small bowl and set aside.

2. Add in garlic, Thai chili, salt, & sugar. Then add fish sauce & lime juice. Grind & mix all ingredients. Pour everything in a bowl and set aside. You have your salad dressing.

3. Cut red onion into 1/2 and then into small thin slices. Then cut all romaine lettuce into smaller pieces. Place both lettuce & onion into salad bowl and set aside.

4. Place steak on pan. Cook in medium heat. Sprinkle some salt & chicken flavor bouillon onto one side of steak. When steak is cooked in one side. Flip steak over & sprinkle some more salt & chicken flavor bouillon. ** Cut steak into four pieces to cook thoroughly (well done) or have it medium rare. Afterward, cut steak into thin slices and set aside.

5. Gather all pieces of steak and put into salad bowl. Put in ground roasted rice & salad dressing into salad bowl.

6. Mix and toss salad. Serve on a plate. Add some cilantro.

7. Enjoy your Thai Spicy Beef Salad!

** Serving size: 2-3 people

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Credits to:

Video Editor: Daren K.
Outro Template Creator: AlexBau01

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It's a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!

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Grilled Veggie & Steak Salad w/ Barbecue Honey Dressing

This grilled vegetable and steak salad tossed with barbecue honey dressing is beyond perfect--protein, veggies, and that satisfying bbq flavor packed into one dish. Watch how Elizabeth makes this tasty salad, and read the full recipe and instructions below!

For Elizabeth's video on grilling vegetables, click here:

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Grilled Vegetable Salad with Barbecue Sauce Dressing Recipe
Found on my blog at:


1/4 cup barbecue sauce
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon chili powder or smoked paprika
2 tablespoons non-dairy sour cream or sour cream
1 tablespoon honey
Salt
Freshly ground pepper
1 zucchini, sliced into ½ inch thick pieces
1 red onion, sliced in half and then in slices
1 red pepper, cut in large pieces
1 yellow pepper, cut in large pieces
3 tablespoons canola oil
1 bunch of arugula, leaves torn
5 cups romaine lettuce in bite size pieces
Croutons, optional

For the dressing:
In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, chili powder, sour cream, and honey; season with salt and pepper.

For the vegetables:
Brush the vegetables with canola oil. Heat a grill to medium heat, approximately 375-450 degrees. Place the vegetables on the grill. Cook for 2- 3 minutes, undisturbed. Turn vegetables over and cook for another 2 -- 3 minutes. The onions may take a little longer.

To assemble: In a large salad bowl, mix together both types of lettuce, zucchini, onions, peppers, and croutons, if using. Pour dressing over salad and toss it gently. Serve immediately.