Thai Steak Salad
Yes, it's true. Jamie could not find peanuts at the grocery store when she went shopping for this recipe (apparently they're in the snack aisle). Luckily, Gwyn Novak at No Thyme to Cook is a professional. We used a flank steak for this salad, but any steak would work well including a sirloin strip, skirt steak or tri-tip.
Serves: 4 to 6 | Prep time: 15 minutes| Cook time: 20 minutes
- 1 (1 to 1 1/2 lb.) Steak
- 1/3 C. fresh lime juice (about 3 limes)
- 1 1/2 Tbsp. brown sugar
- 1 Tbsp. fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1 Tbsp. Thai fish sauce
- 1 to 2 tsp. chili paste
- To make the dressing, combine last six ingredients (lime juice through chili paste) and mix well.
- Heat grill to medium-high heat.
- Season steak with olive oil, salt and pepper.
- Grill steak for about 6 minutes per side (or to desired level of doneness).
- Remove from grill, tent lightly with foil and let rest for 10 minutes before slicing.
- Cut steak diagonally across the grain in thin slices.
- Place steak in bowl, drizzle with half of the dressing and toss well to coat.
- Set aside and make salad:
- 4 C. mixed greens
- 1 C. thinly sliced red cabbage
- 1/2 C. loosely packed fresh basil leaves
- 1/2 C. loosely packed fresh mint leaves
- 1/2 C. loosely packed fresh cilantro leaves
- 1/2 C. julienned carrots
- 2 Tbsp. unsalted, dry-roasted peanuts, roughly chopped
- Plate individual salads, adding steak on top. Garnish with peanuts.
Recipe by Gwyn Novak of No Thyme to Cook