Thai - Style Steak Salad
Laura Martin
From Racheal Ray! The ginger and sweetness in the dressing make an amazingly yummy salad!
ingredients
- 3 Garlic Cloves, chopped
- 2 inch piece of fresh ginger, peeled and grated
- 2 T Tamari (or soy sauce)
- 2 tsp. Hot Sauce (I leave this out)
- 6 T Olive Oil (I use less)
- 2 lbs. Flank Steak
- 1 C Sweetened shredded Coconut
- 1 T Sugar
- 3 T Rice Wine Vinegar
- Salt and Pepper
- 1 Cucumber thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 5 Radishes, thinly sliced
- 2 C Shredded Carrots
- 1/2 Small Red onion, thinly sliced
- 10 fresh mint leaves, chopped
- 1/4 C Fresh Cilantro, chopped
- 10 Fresh Basil Leaves, chopped or torn
- 1 sack of Baby Spinach
- 1/4 C Unsalted Peanuts
directions
- 1
Heat grill pan or outdoor grill
- 2
In small bowl mix garlic, three fourths of ginger, the tamari, and hot sauce. Whisk about 3 T of olive oil in. Place meat in shallow dish and coat evenly with marinade. Let stand 10 minutes. (or longer)
- 3
Ina small skillet, toast coconut. Until lightly golden. Stir constantly it can burn easily.
- 4
In a small bowl, whisk together remaining ginger, sugar, rice wine vinegar, salt and pepper. Whisk in remaining 3 T of Olive Oil in a slow steady stream.
- 5
In a salad bowl, combine cucumbers, bell peppers, radishes, shredded carrots, onions, mint, cilantro, and basil. Pour the dressing over veggies, toss to coat, and let sit while cooking the steak.
- 6
Grill steak for about 6-7 minutes a side. After done, let sit for 5-10 minutes then slice on an angle. You can mix everything together or have people put on what they want.
- 7
Start with spinach, add veggies, meat, peanuts, and coconut. Yum!
notes
This is a fun recipe for a luncheon. Mix everything together or have them top it themselves!
Source: Laura Martin
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