Thai-Style Steak Salad
Ellice
ingredients
- 3 garlic cloves, chopped
- 2 inch piece of ginger, peeled and grated
- 2 T tamari (dark aged soy sauce)
- 2 t hot sauce, such as Tabasco
- 6 T vegetable oil
- 1-2 pounds Flank Steak
- 1 cup sweetened shredded coconut
- 1 T sugar
- 3 T rice wine vinegar
- salt and pepper
- 1/2 English or seedless cucumber sliced thin
- 1 red bell pepper, cored, seeded, and thinly sliced
- 5 radishes, thinly sliced
- 1 cup shredded carrots
- 1/2 small red onion thinly sliced
- 10 fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves
- 10 fresh basil leaves, chopped or torn
- 1 sack (12 ounces) baby spinach
- 1/4 cup unsalted roasted peanuts
directions
- 1
Make marinade in small bowl; mix garlic, three fourths of the grated ginger, Tamari, and hot sauce. Whisk in about 3 T vegetable oil. Place the meat in shallow dish and coat it evenly with marinade. let stand for 10 minutes.
- 2
In a small skillet, toast the shredded coconut until lightly golden, about 2-3 minutes. Remove coconut from skillet and reserve.
- 3
Make dressing in a small bowl, whisk together the remaining ginger, sugar, rice wine vinegar, salt and pepper. Whisk in remaining 3 T vegetable oil in slow steady stream.
- 4
In salad bowl, combine the cucumbers, bell pepper, radishes, carrots, onions, mint, cilantro, and basil. Pour dressing over the veggies, let sit while you cook the steak.
- 5
Grill steak for 6-7 minutes on each side. Remove and let rest 5 minutes. Thinly slice meat on an angle, cutting against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts. Toss thoroughly and serve.
Source: Kari Dawn Edmunds
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews