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.
|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|
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)