Thai Beef Salad
Description
In this tasty Thai beef salad recipe, seared steak is marinated in a spicy mixture of Thai flavors and served on a crisp lettuce and cucumber salad.
Ingredients
•
1 cup lime juice
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1 cup chopped fresh cilantro, plus more for garnish
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1 cup chopped fresh mint leaves
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1/2 cup white sugar
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1/3 cup fish sauce
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2 green onions, chopped
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1 stalk lemongrass, smashed and cut into 1-inch pieces
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1 tablespoon sweet chili sauce
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1 1/2 pounds (1 inch thick) steak fillet
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1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
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1/2 English cucumber, diced
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1 pint cherry tomatoes, halved
Directions
1
Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2
Preheat an outdoor grill for high heat and lightly oil the grate.
3
Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4
Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5
Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.