Grilled Thai Beef (Salad)

So you ask why is the “salad” in parenthesis? It’s because I didn’t make that part of the recipe. I only made the steak. I eat salad every day for lunch so there’s really not a chance in hell I’m eating it for dinner too. I love my salad but I need something of more substance when dinner time rolls around. One order of carbs please!

Here’s another recipe from Ellie Krieger and her new cookbook. A good steak marinated overnight and then thrown on the grill is perfection. This was a good marinade, a multi-purpose marinade I’d call it. I’d use this again on chicken, seafood, or for grilled vegetables. Had a nice little kick to it. And I love the taste of fresh ginger in or on anything.

Overall rating – 3 stars

Grilled Thai Beef Salad

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Nutrition Information
Nutritional Analysis Per Serving Calories 345
Total Fat 18.5g Saturated Fat 4.5g
Monounsaturated Fat 9g Polyunsaturated Fat 3g
Cholesterol 51mg Sodium 440mg
Carbohydrates 12g Protein 33g
Fiber 1g

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 4 hours
Cook Time: 10 minutes
Yield: 4 servings (1 serving is about 2 1/2 cups salad)



  1. Walter said

    wow, that looks tasty!

  2. Walter said

    Dani, salad for dinner and lunch! 🙂

  3. melissa said

    “I eat salad every day for lunch so there’s really not a chance in hell I’m eating it for dinner too.”


    Looks good. And I got myself back in the good graces of WordPress. 🙂

  4. foodiedani said

    Walter – Long time no see! How are ya buddy?

    Melissa – And she’s back! What the hell with WordPress 🙂


  5. Walter said

    i have been around just busy but i need to stop reading your recipes and start trying them!!!!!!!!!!! 🙂

  6. foodiedani said

    Get on it buddy!!! And of course, post back how it turns out!


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