Grilled Thai Beef Salad

1 pound top-round London broil or 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

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.

Makes 4 servings
Serving size: 2 1/2 cups

Per Serving:

Calories 345; Total fat 18.5g (Sat fat 4.5g, Mono fat 9g, Poly fat 3g); Protein 33g; Carb 12g; Fiber 1g; Cholesterol 51mg; Sodium 440mg

Excellent source of: iron, niacin, phosphorus, protein, selenium, vitamin A, vitamin B6, vitamin B12

Good source of: folate, magnesium, manganese, potassium, riboflavin, thiamin, vitamin C, vitamin E

Copyright 2008 Ellie Krieger All rights reserved

8 comments (Add your own)

1. Monica wrote:
Hi Ellie - I love your show and recipes!
This is one of my favorites. Some of the tweaks I have made to the dressing, depending on what is in my cupboard are - using flavored olive or grape seed oils such as garlic, lime and basil and/or toasted sesame oil in place of canola; adding Trader Joe's frozen cilantro and basil cubes; adding wasabi; and opting out of the soy sauce.

Wed, August 29, 2012 @ 12:01 PM

2. Wendi wrote:
I am allergic to garlic and onion. How can I modify the recipe without taking the flavor away? Not sure if another sauce/paste might work.

Wed, August 29, 2012 @ 4:50 PM

3. Nina @ wrote:
Oh yay! I'm so excited to try this for dinner tonight. I'm the only one eating it since my husband is at the firehouse. How long will the dressing stay in the fridge?

Mon, February 4, 2013 @ 10:13 AM

4. Sara wrote:
Delicious!!! I'll definitely make this again. Love the cilantro and basil together...

Fri, August 16, 2013 @ 6:45 PM

5. Maddie wrote:
LOVE this recipe! My family raved about it and have already asked me when I will be making it again. As it was our entire evening meal I added to the salad by mixing in some fresh torn spinach leaves, two vine tomatoes, half of a red pepper diced and half of an orange pepper diced, and a sliced avocado. Topped the salad with the sliced steak and drizzled the remaining marinade over everything. By the time dinner was through pretty much every last morsel had been devoured.

Wed, November 13, 2013 @ 3:34 PM

6. Lisa wrote:
This is one of my favorites. I have had this salad at Thai restaurants, and this recipe puts all others to shame. It is so flavorful and the family loves it.

Thu, December 26, 2013 @ 10:00 AM

7. Chef Eric Irfan wrote:
nice salad Thai recipe
my regard to you

Thu, May 1, 2014 @ 2:05 AM

8. Tiffany wrote:
The flavors in this dish evoke a fresh Thai spring roll. It's delicious! My husband loves it, too. This one is a keeper!

Tue, September 22, 2015 @ 8:03 PM

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