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

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.


  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!

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

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

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

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

  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 :)

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

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


Thanks for leaving a message. I always love hearing your thoughts and comments.

You might also like reading:

Related Posts Plugin for WordPress, Blogger...