thai steak salad

This Spicy Thai Beef Salad is a great summer salad recipe made by grilling flank steak and marinating in an easy to make Thai steak salad marinade after it is grilled. Mixed with fresh herbs, cucumber, and shallots, it is a great recipe to try if you are a fan of Asian flavors.

Spicy Thai Beef Salad

sweet paprika

cayenne pepper

white rice

lime juice,

fish sauce

water

sugar

½ lbs flank steak (trimmed)

salt

black pepper (freshly ground)

shallots (thinly sliced)

onions

Thai chili (stemmed and sliced (optional))

mint leaves (rinsed and torn)

cilantro leaves (rinsed and torn)

cucumber

Place paprika and cayenne pepper in a small skillet. Cook, stirring constantly, in medium heat until fragrant, 1 minute or so. Transfer it to a small bowl.

Return the now-empty skillet back to medium-high heat and add rice. Toast, stirring frequently, until golden browned, 3-4 minutes. This happens pretty suddenly so keep a very close eye on it. Transfer to a small bowl and let it cool. When cooled, grind rice in a spice grinder (or a mini food processor or a mortar and pestle) until it resembles fine meal. Set aside.

To make the dressing: Whisk together the lime juice, fish sauce, water, sugar, and ½ teaspoon of the paprika and cayenne mixture in a large bowl. Set aside.

For the meat: Using a paper towel, pat-dry both sides of the steak. Season both sides with salt and pepper. Turn all burners of your grill on high, cover and open lid vent completely. Heat until hot, about 5 minutes.

Place steak over on the hot part of the grill and cook until beginning to char, 5-6 minutes. Flip steak and continue to cook for 4-5 minutes or it registers 125 degrees when the middle part of the steak is inserted with an instant thermometer.

Transfer the meat onto a cutting board, cover it with aluminum foil, and let it rest for 10 minutes.

Slice meat in ¼ inch slices, against the grain. Transfer the slices of meat into the bowl with the fish sauce mixture. Set aside.

To assemble the salad: Add the shallots, pickled onion (if using), half of the powdered rice, Thai chili, mint, cilantro, and cucumbers in to the bowl with the meat. Gently toss to combine.

Serve with the rest of the rice powder on the side.

This Easy Thai Steak Salad is super quick to prepare and loaded with veggies and a grilled marinated sirloin steak featuring Thai flavours. A must try salad for the summer, you won&#x27;t regret it.

Easy Thai Steak Salad

soy sauce (low sodium)

tbsp molasses

tbsp ginger (minced)

garlic (minced)

Thai red chili pepper (chopped)

lime juice

oz sirloin steak

coconut oil

tbsp soy sauce (low sodium)

tsp fish sauce

brown sugar

lime

lettuce (chopped)

red bell pepper (sliced in long strips)

cilantro (chopped)

mint (chopped)

tbsp peanuts (chopped (optional))

In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.

Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.

Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.

In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

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Spicy Thai Beef Salad

Easy Thai Steak Salad

Top 2 thai steak salad recipes from across the web

The most viewed thai steak salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spicy Thai Beef Salad

Easy Thai Steak Salad

The most viewed thai steak salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine