Yes, I am posting yet another recipe from Ellie Krieger (I just love her!), but this has got to be one of my favorites. I use the dressing/marinade from this recipe in so many different ways - as a sauce on whole grain noodles with tons of asian veggies, as a marinade for beef, fish, chicken, tofu - you name it. Just use your imagination!
I like my food to have a bit of a kick, so I will normally add a bit more thai garlic chili sauce to mine. If you are a vegetarian or non-red-meat-eater, you can substitute the beef with tofu or just add a ton of veggies! Whenever I make this salad I also add shredded carrots and sliced brown mushrooms. Just do what works for you!
Grilled Thai Beef Salad
1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola 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 meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
Nutrition Information
Yield: 4 servings (1 serving is about 2 1/2 cups salad)
Calories 345
Total Fat 18.5g Saturated Fat 4.5g
Monounsaturated Fat 9g Polyunsaturated Fat 3g
Cholesterol 51mg Sodium 440mg
Carbohydrates 12g Protein 33g
Fiber 1g
3 comments:
Yum! Take off the steak and were good to go!! I love Ellie's dishes, she always incorporates great tastes in her meals!
Yes, I should have commented that vegetarians or non-red-meat-eaters can substitute the beef with tofu! Whenever I make this salad I also add shredded carrots and sliced brown mushrooms. I'm going to edit the post to add in this information :)
Excellent receipe! I made a version of this last night.
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