Thai Grilled Beef Salad

Thai Grilled Beef Salad
Thai Grilled Beef Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    cups thinly-sliced red and/or white cabbage

  • 5

    tablespoons fresh lime juice

  • 3

    tablespoons fish sauce (nam pla) (available at Asian markets)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    small rib - eye steaks - (8 to 10 oz ea)

  • 2

    large shallots thinly sliced

  • 1/2

    cup chopped green onion tops

  • 1/3

    cup chopped fresh cilantro

  • 1/3

    cup thinly-sliced fresh mint

  • 3

    tablespoons minced lemongrass (available at Asian markets)

  • 1

    teaspoon minced seeded Thai chile or serrano chile

Directions

Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper. Divide cabbage mixture among 4 plates. Top each with beef salad. This recipe yields 4 main-course servings.

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