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FREE DELIVERY OF FRESH, LOCAL BOXES OF STEAKS AND BEEF IN BOISE AND TREASURE VALLEY, ID
FREE DELIVERY ON ALL TREASURE VALLEY ORDERS
Thai Beef Salad By Dinner then Dessert

Thai Beef Salad By Dinner then Dessert

Thai Beef Salad By Dinner then Dessert

Ingredients

Thai Beef Dressing/Marinade

1/2 cup lime juice
  • teaspoon lime zest
  • 1/3 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 tablespoons fish sauce
  •  teaspoon Sriracha
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh ginger, very finely minced
  • 3 cloves garlic, minced

Steak Ingredients

  • 2 pounds skirt steak, trimmed of excess fat
  • teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • tablespoons unsalted butter

Thai Beef Salad Ingredients

  • 8 cups romaine lettuce, chopped (about 2 heads)
  • 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
        • 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.
        • Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
        • 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.
        • Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
        • To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.
        • Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.
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