Thai Steak Salad | Project Foodie
Our Thai Steak Salad will perk you up and keep you going all day long. Learn how to mince garlic, make your own homemade vinaigrette salad dressing and how to sear your steak evenly. We have many more salad recipes too:
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Skirt Steak Fajita Salad with Cilantro Lime Dressing | TOM TO TABLE
Steak fajitas. It's one of the most wonderfully smelling menu items at a Mexican restaurant. I found an awesome way to have it at home and to take to lunch. It's a delicious fajita salad recipe with cilantro lime dressing. This salad is served with, the quick-to-sear, skirt steak.
Skirt Steak Fajita Salad with Cilantro Lime Dressing
Recipe adapted from
INGREDIENTS:
- Makes 4 servings
1/4 cup extra virgin olive oil
2 garlic cloves, minced
juice of 1 lime
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 1/2 lbs. skirt steak, cut to fit your pan
1 cup loosely packed fresh cilantro leaves
1/2 cup sour cream
2 Tbs. mayonnaise
2 garlic cloves, peeled
juice of 1 lime
1/2 tsp. kosher salt
1/4 cup canola or sunflower oil
2 Tbs. apple cider vinegar
1 Tbs. light olive oil
1 yellow onion, halved and thinly sliced
1 Tbs. light olive oil
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
2 heads of romaine lettuce, chopped
Directions:
1. In a medium bowl, add the olive oil, garlic, lime juice, cumin, chili powder, oregano, onion powder, salt and pepper. Whisk and combine well.
2. In a gallon sized zip-lock bag, add steak and the marinade you just made. Seal and shake the bag until combined well. Refrigerate for at least 30 minutes.
3. In a food processor, add the cilantro, sour cream, mayonnaise, garlic, lime juice, salt, oil, and apple cider vinegar. Blend until smooth. Set aside.
4. When the steak is done marinating, remove the steak from the bag and discard the marinade. Set the steaks on a plate.
5. On a grill pan or cast iron skillet on medium-high heat, add 1 Tbs. of oil. When the oil starts to smoke, add 1 steak at a time. Add 2 if it can fit but don't overcrowd the pan. Let it sit untouched for 2-4 minutes on each side to get it medium-rare. Cook longer if you prefer it a little more done. Remove from pan and place on a cutting board to rest. Repeat for the rest of the steaks.
6. When steaks are done, add the onions. Stir until softened. Remove from pan and set aside.
7. Add 1 Tbs. of oil to the pan and bell peppers. Let them sit for a couple minutes and stir occasionally to give them a nice char. Remove from pan and set aside.
8. Add the frozen corn and spread around pan evenly. Let it sit for 2 minutes. Remove from pan.
9. Chop the steaks against the grain and on a bias and on a slight angle.
10. To assemble the salad, add the romaine lettuce to a bowl. Top with onions, bell peppers, corn, and steak. Drizzle cilantro lime dressing over it.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
Thai Beef Salad! ยำเนื้อย่าง|How to Cook Steak and Spicy Beef Salad Recipe_2016
Ingredients
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic
2 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
Cooking spray
1 1/2 cups vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint
Preparation
Prepare grill or broiler.
Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.
Spicy Thai Beef and Rice Salad! Today's Modern Family Leftover Makeover!
Greetings! I had a bunch of the Spicy Thai beef and rice leftover from dinner the other night and wondered what to do with it, short of just heating it up and having it for supper, which we did, but there had to be something else amazing I could do!
This salad was my idea. A bed of greens topped with the leftover beef and rice, which I combined at the end of our meal for ease of storage. I mixed them up together and just heated up a portion. I added some wedges of tomato and some quick pickled red onion and baby cucumber along with an amazing spicy Thai sweet chili and peanut dressing. This salad was amazing! A one dish wonder, if you will. A complete meal on your plate. Protein, carbs, veggies galore and flavor out the wazoo!
If you don't know what to do with something that is leftover, think about a salad, it might just be the ticket!
I hope you give this a try and I hope you love it!
Happy Eating!
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Too Much Romaine? Try This Chinese Recipe | Kenji's Cooking Show
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This recipe is a variation of classic Chinese-style broccoli with oyster sauce, but uses romaine lettuce instead. I saw the folks at The Woks of Life doing it on their Instagram feed and happened to have a couple extra head of romaine in my head, so gave it a shot (I improvised a bit on their recipe). It's absolutely delicious.
Here's their original recipe, which like all their work, is fantastic: