Thursday, January 12, 2012

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 struckI 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

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.

10 comments:

  1. Oh boy, your beef looks *perfect*! So nice and juicy and rosy, and I can only imagine how wonderful the marinade tasted. Great recipe, thanks for sharing it!

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  2. I love Thai anything.... and I also adore Ellie Krieger. She's fantastic. This is a great recipe. Well done! ~ Ramona

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  3. I'm all for Thai flavours.. your salad looks good!

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  4. We love any kind of Thai dish. This salad looks outstanding!

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  5. Oh this looks amazing! My beef loving hubby might be satisfied with a salad for dinner. I know I would be!!!

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  6. Yum! I love Thai flavors in just about anything. Ellie has some great recipes too. The broiler can be tricky - nice to have a tall hubby around for things like that :)

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  7. I love Saturday mornings with the Food Network :) This recipe is definitely another winner to come out of it. Looks delicious!

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  8. This sounds absolutely amazing! How funny that we both posted an Ellie Krieger recipe the same day! Brilliant minds and all that....

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