No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Thai Beef Salad

  • servings: 6
Photography: Dana Gallagher

advertisement

advertisement

Ingredients

  • 6 tablespoons fresh lime juice (about 3 limes)
  • 2 1/2 tablespoons Thai fish sauce (nam pla)
  • 1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped
  • 1 teaspoon sugar
  • 2 teaspoons finely chopped fresh cilantro
  • 2 teaspoons finely chopped fresh mint
  • 4 scallions, white and pale-green parts only, thinly sliced on the diagonal
  • 3 shallots, thinly sliced into rings
  • 3 kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
  • 12 ounces baby arugula (about 5 cups)
  • 2 tablespoons olive oil
  • 1 boneless sirloin steak (1 1/2 pounds)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

Directions

  1. Step 1

    Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

  2. Step 2

    Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare.

  3. Step 3

    Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices.

  4. Step 4

    Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

Source
Martha Stewart Living, November 2004

advertisement

advertisement