Thai Beef Salad
Suzanne Dubose
ingredients
- 1/2 c. fresh lime juice
- 2 Tbsp. brown sugar
- 2 Tbsp. Thai fish sauce
- 2 Tbsp. chile paste with garlic
- 2 garlic cloves, minced
- 1 1/2 lb flank steak, trimmed
- Cooking spray
- 1 1/2 c. vertically sliced red onion
- 4 plum tomatoes, each cut into 6 wedges
- 6 c. torn romaine lettuce
- 1 1/4 c. thinly sliced English cucumber
directions
- 1
Prepare grill or broiler. Combine first 6 ingredients (lime juice through garlic cloves), stirring until sugar dissolves. Set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. marinate in refrigerator 10 minutes, turning once. Remove steak from bag, discard marinade.
- 2
Place steak on grill rack or broiler plan coated with cooking spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
- 3
Heat large nonstick skillet coated with cooking spray over medium-high heat. Add onion, sauté 3 minutes. Add tomatoes; sauté 2 minutes.
- 4
Place onion mixture, lettuce, cucumber in large bowl, toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 oz steak; drizzle each serving with 1 Tbsp. reserved lime mixture.
notes
Cut chile paste if too spicy.
Source: Suzanne Dubose
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