Grilled Thai Beef Salad

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb top-round London broil or flank steak, 1 to 1 1/2" thick

  • 3

    tbsp fresh lime juice

  • 3

    tbsp low-sodium soy sauce

  • 3

    tbsp canola oil

  • 2

    tbsp firmly packed dark brown sugar

  • 1

    clove garlic, minced (about 1 tsp)

  • 1 1/2

    tsp peeled and minced fresh ginger

  • 1 1/4

    tsp red curry paste or chili=garlic sauce

  • Cooking spray

  • 1/2

    head red-leaf lettuce, torn (about 5 cups lightly packed)

  • 3

    shallots, thinly sliced (about 1/2 cup)

  • 1/2

    cup coarsely chopped fresh cilantro leaves

  • 1

    cup fresh basil leaves, sliced into ribbons

Directions

1.) Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish. 2.) In a medium bowl, combine 1 tbsp of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tbsp lime juice to the bag. Seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad. 3.) Coat a grate or a grill pan with cooking spray and preheat over med-high heat until hot. Grill the steak until Med-rare, about 5 minutes per side, or to your desired degree of doneness. Let it rest for 5 minutes until room temperature, then slice thinly against the grain. 4.) Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.

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