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Ingredients

Adjust Servings:
8 Tbsp fish sauce divided
5 Tbsp lime juice divided
6 cloves garlic divided
1 1/2 lbs flank steak raw
2 medium cucumber thinly sliced and cut into half moons
1 pint cherry tomatoes halved; the multicolor heirlooms make this dish pretty
1/2 medium red onion thinly sliced
1/2 cup chopped Thai basil regular basil is fine
1/2 cup chopped cilantro
1/2 cup chopped fresh mint
sea salt
1 stalk lemongrass trimmed and thinly sliced
1 tsp Thai roasted chili paste or 4 tried Thai bird's-eye chiles

Nutritional information

335
calories
14
fat
40
protein
13
carbs

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Thailand: Yam Neua Yang

Thai Grilled Beef Salad

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    Ingredients

    Directions

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    After a weekend of heavy eating and drinking, I was craving something light on Monday night.  So logically, I chose steak.  While this may sound facetious, this dish is actually very light and summery – especially when compared to pad thai!  Served cold, this would be a great dish for a summer potluck!

    As the title would allude, the beef is meant to be grilled.  I opted for a cast iron skillet which still allowed me to char the beef on each side while maintaining a pinkness that I found delightful, but left Courtney questioning my food safety practices.  Seeing as there’s not much else going on here, the quality of the beef and the freshness of the vegetables and herbs are key.  Like a lot of Southeast Asian cooking, many flavor profiles are present: salty and umami from the fish sauce, spicy from the chiles, sour from the limes, and some also add sugar to hit the sweet note.  The flavors of lemongrass, mint and cilantro also give this simple dish complex flavor.

    Recipe Source: Lucky Rice (cook book)

    Steps

    1
    Done

    In a small bowl, combine 3 Tbsp fish sauce, 1 Tbsp lime juice and 2 cloves smashed garlic. Place the flank steak in a shallow dish and pour the marinade over it evenly. Cover, and marinate at room temperature for 30 minutes.

    2
    Done

    While the meat marinates, slice your veggies. Combine cucumbers, tomatoes, red onion, basil, cilantro and mint in a medium bowl. Toss with a sprinkling of sea salt to draw out the liquid.

    3
    Done

    Prepare a hot grill or a stovetop grill pan (I used a cast-iron skillet, because that's what I had). Remove meat from marinade and grill for 4-5 minutes per side until it's well seared but still very pink in the center. Let the meat rest on a cutting board for 10 minutes while you prepare the dressing.

    4
    Done

    In a small bowl, combine the remaining fish sauce, lime juice, crushed garlic, lemongrass, and chile paste.

    5
    Done

    Slice the meat against the grain into thin slices. Drain any excess liquid from the vegetables. Just before serving, gently toss the meat, vegetables and dressing. You may need to grain excess liquid once again before plating.

    Johanna

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