Thai-Style Steak Salad
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Everyday Food, May 2006
- Prep Time 30 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons vegetable oil
- 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1/2 pound carrots (3 to 4 medium)
- 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
- 1/2 cup fresh mint leaves
- 1 cup fresh bean sprouts (optional)
- 1/3 cup salted peanuts, chopped (optional)
Directions
- Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
- In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
- With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.
I loved the recipe, and the idea of adding lemongrass just added to that Thai Flavour. I would suggest making a little extra marinade.
I really LOVE this recipe! Although I altered a few things: I extended the cooking time of the beef to 4 min each side; and I added a stalk of lemon grass (cut into half inch pieces) I followed the rest of the steps. It came out so delicious!! One of the best salads I've ever had. Thanks!
AmyNutrition, it says to toss with the reserved marinade--i.e., the 3/4 cup that was NOT poured over the raw meat.
We HATED this salad. It's a good thing i made fresh corn on the side, otherwise dinner would have been a complete disaster. Thought I would try a new recipe and this was disappointing. The flavor wasn't really amazing, the cut of meat was too fatty and it just didn't taste that great.
I would HIGHLY RECOMMEND Re-cooking the meat if you are re-tossing with the marinade after cooking. The marinade was all-over RAW MEAT then tossed with cooked meat? That is major cross-contamination. It must be an error in the recipe ***unless you reserve marinade that has never touched RAW MEAT. gross
I made this for my in-laws and eveyone loved it. I wasn't sure about the mint - but it was fantastic. I also served rice to keep all the men happy.
Lynnelikemartha, read the second numbered step again, especially the last two sentences where it tells you to slice the steak and toss it with the reserved marinade before adding the remaining ingredients to the bowl as stated in the third numbered step. This step insures that the meat is fully permeated and therefor flavored with the Thai inspired marinade. It's really good. Enjoy!
"Add to steak in bowl, along with lettuce and mint; toss to combine." So then YES the remaining marinade that is being used to toss the veggies and meat in... is like a dressing.
maybe i'm blind but do you use the remaining marinade over salad
Delicious! Very authentic flavors without being too exotic for a family. The mint is important - do not try to skip it! I had some trouble with the marinade/dressing being a bit thin (wish I was a bit thin!) but the flavor was great. I did add some minced garlic to the marinade. I'll make it again soon.
This is a 5-star recipe! Highly recommended. Even better with organic flank steak (more rich, flavorful). This is one of the most requested meals in our house. :)