Grilled Thai Beef Salad

This is delicious!  I was looking for some new recipes this past week and found this on Ellie Krieger's website. I used to love watching her show on the Food Network and even met her once at the NYC Food and Wine festival.  I admit I was a bit start struck.  I don't watch nearly enough TV on Saturday mornings but the website is always available. 

I posted the recipe below exactly from the website.  We simply put all of the marinade in a plastic bag along with the flank steak the night before, flipping once in the morning.  We broiled the steak for about 4-5 minutes on each side.  At one point there may have been flames coming out of the oven. Mr. J needs a bit more practice with the broiler setting on the oven.  Good thing he is tall and can calm down the smoke detector by waving an oven mitt over his head.  I should have gotten a picture of that.

I served the meat on a regular salad. The flavor of the steak was great.  A little sweet and a little spicy.  We will definitely be using this again.  Hopefully no flames will appear in the next go around.

Grilled Thai Beef Salad

From Ellie Krieger

Ingredients:

1 pound flank steak, 1 to 1 1/2 inches thick

3 tablespoons fresh lime juice

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoons firmly packed dark brown sugar

1 clove garlic, minced (about 1 teaspoon)

1 1/2 teaspoons peeled and minced fresh ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce

Cooking spray

1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)

3 shallots, thinly sliced (about 1/2 cup)

1/2 cup coarsely chopped fresh cilantro leaves

1 cup fresh basil leaves, sliced into ribbons

Directions:Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly and marinate the meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.

Coat your grill grate or a grill pan with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness Let it rest until room temperature for 5 minutes, then slice thinly against the grain.

Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl,. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.