Thai Beef Salad By Dinner then Dessert
Ingredients
Thai Beef Dressing/Marinade
1/2 cup lime juice-
1 teaspoon lime zest
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1/3 cup brown sugar, packed
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1/4 cup vegetable oil
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2 tablespoons fish sauce
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teaspoon Sriracha
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons fresh ginger, very finely minced
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3 cloves garlic, minced
Steak Ingredients
- 2 pounds skirt steak, trimmed of excess fat
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons unsalted butter
Thai Beef Salad Ingredients
- 8 cups romaine lettuce, chopped (about 2 heads)
- 1 English cucumber, sliced (not peeled)
- 1 pint grape tomatoes, halved
- 1/3 cup cilantro, chopped
- 1/4 red onion, sliced
- 1/2 cup green onions, thinly sliced
- 1/2 cup fresh mint, chopped
- 1/4 cup peanuts, chopped (optional)
Directions
SERVES 8; 23 MINUTES
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In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.
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Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
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Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.
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Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
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To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.
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Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.