How to make Grilled Thai Beef Salad
How to make Grilled Thai Beef Salad
Grilled Thai Beef Salad
Ingredients
For The Meat
1 lb flat iron steak or flank steak, at room temperature
Salt and pepper
For The Dressing (Yield: 6 Tbsp/3 oz)
1 lime, juiced (roughly 3 Tbsp juice)
1 ½ Tbsp fish sauce
2 tsp sugar (palm sugar if you can find it)
1 Thai chili or ½ jalapeno or Serrano, minced
For The Salad
2 heads romaine lettuce
1 cucumber, sliced
2 Roma tomatoes, sliced or ½ c cherry tomatoes, halved
½ small red onion, sliced
1 cup fresh cilantro coarsely chopped
½ cup mint leaves, coarsely chopped
Instructions
Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.
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A Dash, a Pinch, a Smidgen, and Seasoning to Taste,
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Steak Salad | Grilled Skirt Steak | Grilled Flank Steak
Today I’m sharing TWO incredible grilled Steak Salad recipes! The first is Thai inspired featuring a flavorful, marinated flank steak and a sprinkling of fresh herbs. The second is a Steakhouse Salad starring a dry rubbed skirt steak and a creamy homemade blue cheese dressing. Let’s get grilling!
Thank you to the PA Beef Council for sponsoring this video! Visit PAbeef.org for your all things beef resource!
Northeast Beef Directory:
Summer Grilling Cheat Sheet:
Thai Inspired Steak Salad
1.5 lb. flank steak
1 c. soy sauce
½ c. rice wine vinegar
6 Tbsp. brown sugar
4 cloves garlic, minced
Juice of 2 limes
Pinch of red pepper flakes (optional)
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 mango, thinly sliced
¼ c. cilantro, chopped
¼ c. basil, torn
4 green onions, thinly sliced
1 head romaine lettuce, chopped
In a glass measuring cup, whisk together the soy sauce, rice wine vinegar, brown sugar, minced garlic, lime juice, and a pinch of red pepper flakes. Place the flank steak in a 13x9in. glass baking dish. Pour half of the marinade evenly over top. Cover with plastic wrap and marinate in the refrigerator for about 20-30 minutes. Save the remaining marinade to use as a dressing. After marinating, grill the steak over direct heat at 450* for about 4-5 minutes on each side or until it reaches your desired doneness. You can check online for the appropriate internal temperature for rare to well done for this type of steak and use a meat thermometer to test your steak. Remove from grill and allow to rest on a plate or cutting board, covered lightly in foil. Slice the steak against the grain. Build your salad starting with lettuce, bell peppers, mangos, grilled steak, and sprinkle with the chopped herbs and green onions. Pour some reserved salad dressing over top. ENJOY!
Steakhouse Style Salad
1.5 lb. skirt steak
¼ c. steak seasoning (or your own blend of salt, pepper, garlic powder, and onion powder or minced onion)
¼ c. olive oil
2 beefsteak tomatoes, chopped
1 head romaine lettuce, chopped
¼ c. mayonnaise
¼ c. sour cream
¼ - 1/3 c. milk
1 tsp. white vinegar
2 tsp. Worcestershire sauce
3 oz. blue cheese crumbles
salt & pepper to taste
In a glass measuring cup, whisk together the mayo, sour cream, white vinegar, Worcestershire sauce, and ¼ c. of milk. Add more milk to thin it out, if desired. Add the blue cheese crumbles and stir to combine. Taste the dressing and season with salt and pepper. Refrigerate the blue cheese dressing until ready to use. Place the skirt steak in a 13x9in. glass baking dish (my skirt steak was quite long so I cut it in half down the middle to fit inside my baking dish). Sprinkle the steak seasoning evenly over both sides of the steak. Drizzle both sides of the steaks with olive oil. Grill the steak over direct heat at 450* for about 3-4 minutes on each side or until it reaches your desired doneness. You can check online for the appropriate internal temperature for rare to well done for this type of steak and use a meat thermometer to test your beef. Remove from grill and allow to rest on a plate or cutting board, covered lightly in foil. Slice the steak against the grain. Build your salad starting with lettuce, tomatoes, and grilled steak. Drizzle the blue cheese dressing all over top. ENJOY!
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