Monday, March 5

Thai-Style Beef Salad

This spicy Thai beef salad is the perfect meal to enjoy on a warm summer night

Thai-Style Beef Salad from Food52

A heat wave rolled through L.A. this weekend and had me fooled into thinking that summer was already here. I went for a walk to the beach, had a poolside brunch at FIG, and fired up the grill. This recipe from Food52 for Thai beef salad is super refreshing after a day in the sun and packs a flavorful punch. I love using herbs in the salad, which provides a multitude of tastes in every bite. The mint especially works well in there and counter-balances the spicy serrano pepper. It's the perfect warm weather supper that's best enjoyed with the a cold beer.

Related Recipes:
- Grilled Korean Short Ribs
- Thai Chicken Curry
- Kale Soba Noodle Salad with Ginger-Lime Dressing

Thai-Style Beef Salad:
For Dressing
  • Combine 3 tbsp. fish sauce,* 2 1/2 tbsp. sugar, 2 tbsp. canola oil, the juice of 2 limes, the zest of 1 lime, 1 minced serrano pepper (seeds and stem removed),** 2 tsp. soy sauce, and 2 tsp. finely grated lemongrass in a bowl.
  • Whisk together until well combined and let sit at room temperature for at least 30 minutes.
For Salad
  • Let a 1 lb. flank steak sit at room temperature for 30 minutes.
  • Meanwhile, heat a grill to high.
  • Rub the steak with 1 tbsp. sesame oil and season with salt and pepper.
  • Grill the steak for 3-4 minutes a side. 
  • Remove from the grill and let rest, uncovered, for 10-15 minutes.
  • Meanwhile, combine 3 c. baby lettuces, 1/2 thinly sliced red onion, 1 thinly sliced red bell pepper, 1/2 pt. halved grape tomatoes, 1 handful of roughly chopped fresh basil, 1 handful of roughly chopped cilantro, and 1 handful of roughly chopped mint in a large mixing bowl.
  • Toss the salad with 1/2 of the dressing and divide onto plates.
  • Place thin slices of the steak on top of each plate and drizzle remaining dressing over the steak.
  • Serve immediately, and enjoy.

Serves two - three
*Fish sauce and all other specialty Asian ingredients in this recipe can be purchased in the Asian food aisle at most grocery stores.
**This recipe is a little spicy. For less heat, either substitute for a jalapeno or only use 1/2 the serrano.