Add to Collection
Go to Collections
Thai Beef Salad
Thai Beef Salad ~ it's in a league all by itself, with ribbons of rare steak, tons of fresh herbs like basil, mint, and cilantro, feathery slices of red onion, crunchy cukes, hot peppers, and a tangy garlic ginger dressing ~ can you resist?
fresh squeezed lime juice
I used canola
minced fresh ginger
top sirloin steak
or any cut you like
large leaves of red leaf lettuce
small Persian cucumbers
thinly sliced (don't peel)
about 1/2 a small red onion
sliced paper thin (I used a mandolin)
a handful of fresh basil leaves
thinly shred them if they are large
a handful of fresh cilantro leaves
a handful of fresh mint leaves
small hot red peppers
thinly sliced, seeds and all
Whisk the dressing ingredients together and set aside.
Heat a skillet or grill pan over high heat until very hot. Brush the steak lightly with oil on both sides and grill for about 3 minutes per side for rare, or until it's done the way you like it.
Set the steak on a plate and cover with foil, let it rest for 10 minutes. Then slice it very thinly across the grain with a sharp knife.
Arrange the lettuce across the bottom of a platter. Top with the cucumbers and onion slices, separating the rings as you scatter them around.
Next add the steak and fresh herbs. Scatter the hot pepper rings over the top, along with the peanuts.
Drizzle the dressing liberally over all, and serve immediately.
If you like, you can marinate the steak in some of the dressing for anywhere from an hour to overnight. In that case, double the dressing recipe.
Don't dress this salad until just before eating, the dressing will wilt the herbs
https://theviewfromgreatisland.com/thai-beef-salad/ March 6, 2017