Thai Beef Salad Recipe

Servings: 4

This fragrant and delicious salad is light and refreshing and offers a different burst of flavor with each bite.

Marinade:

• 3 garlic cloves, chopped
• 2 Tbsp. chopped fresh ginger
• 2 Tbsp. Asian fish sauce
• 1 Tbsp. soy sauce
• 2 Tbsp. brown sugar
• 1/4 cup unsweetened coconut milk
• 1 tsp toasted sesame oil
• 1 Tbsp. olive oil
• 1 Tbsp. chili-garlic sauce
• 1 flank steak, about a pound

Vinaigrette:

• 3 Tbsp. fresh lime juice
• 2 Tbsp. rice wine vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. finely chopped lime zest
• 1 tsp. sugar
• 1/2 cup olive oil
• Salt & pepper

Salad:

• 6-8 cups mixed greens
• 1 cup finely sliced, peeled cucumber
• 1 cup shredded carrots
• 1/2 cup finely sliced red bell pepper
• 1/4 cup chopped scallions
• 1 cup fresh mango slices
• 1/4 cup fresh torn basil leaves
• 1/4 cup fresh torn mint leaves
• 1/4 cup fresh torn cilantro leaves
• 1/2 cup roasted and salted peanuts, roughly chopped

Preparation:

1. Combine all marinade ingredients in a blender and mix together.
2. In a large, plastic zipper bag, combine marinade and steak. Seal bag, pressing out excess air.
3. Let steak marinate in refrigerator for a minimum of 4 hours and up to 8 hours.
4. Just before cooking steak, preheat grill or broiler on high.
5. Make vinaigrette by combining the first 5 ingredients and then slowly whisking in the olive oil. Season with salt and pepper to taste.
6. When ready to cook steak, discard marinade and grill steak on a hot grill or broil in oven, a few inches away from the heat, for about 10-12 minutes.
7. Transfer steak to a cutting board and let stand 5 minutes.
8. While steak is resting, toss together salad ingredients and vinaigrette.
9. Divide salad among 4 plates and top with slices of steak.
10. Garnish salad with chopped peanuts.