There’s nothing like fresh, crunchy ingredients and exotic flavors to satisfy my taste buds. My version of Thai Beef Salad does just that. I cannot eat the same thing every day. It would be so much easier if I could, but alas, my cooking adventures continue. And kudos to you people who can eat salmon and broccoli for every meal. I could never be you. I need spicy, sweet, sour, salty, and umami to satisfy me. I need both new flavors from international cuisines and “plain”, home-style, comforting flavors all in a 24-hour span. Otherwise I get bored and crave foods that don’t make me feel as energetic. <Sigh for high-maintenance.> I may take a little more time planning and prepping meals than some, but finding what works for you and just accepting that (whatever that may be) makes it easier and a lot more fun, that’s for sure.
Usually avoided for being less nutrient-dense than other vegetables, I often overlook iceberg lettuce. After a recent trip to my favorite neighborhood Thai restaurant and having their Thai Beef Salad, I was reminded of how satisfying that crunch of iceberg is. While I’m not going to go and swap out all of my dark leafy greens for iceberg from now on, it certainly has its place in this salad. After all, I just got done talking about how variety is key to maintaining a well-rounded, healthy diet.
The ingredient list on this recipe may look long, but I assure you this dinner came together in no time. Many ingredients are repeated throughout the marinade and dressing, so by prepping some ingredients (like the ginger, garlic, rice wine vinegar and fish sauce) all at once it saves time. By grilling the meat outside, all I dirtied in the kitchen was the cutting board, a bowl, my knife and some utensils making cleanup a sinch. I like that. Simple is good. Who isn’t busy?
For a quick dinner, enjoy some Thai Beef Salad! You should have enough leftover flank steak for a great weekend brunch at home for two of some great steak paired with scrambled eggs, and sautéd greens…
- 1 pound flank steak
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon tahini
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons rice wine vinegar
- 1 tablespoon fish sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 thai chili, sliced thinly
- 2 tablespoons red onion, finely diced
- ½ head iceberg lettuce, chopped
- 1 medium tomato, diced
- ¼ of a cucumber, seeded and sliced
- ¼ cup fresh mint, chopped
- ¼ cup fresh cilantro, chopped
- Combine all ingredients under "beef" except flank steak in a plastic bag. Combine thoroughly, then add the flank steak. Marinate for at least 20 minutes, up to overnight in the refrigerator.
- Prepare dressing by combining all ingredients in a small bowl. Set aside.
- Pre-heat grill to med-high heat. Cook steak 4-5 minutes per side. Let meat rest about 10 minutes. Then slice it against the grain.
- Combine all salad ingredients in a large bowl. Toss with the salad dressing and top with sliced flank steak.
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