Thai Steak Salad
Sometimes my family is forthcoming with their opinions about what I cook. This is usually rewarding—but not always. Recently I made something and Jack said, “Wow, you’ve managed to put almost all of the foods I don’t like in one dish.” Kids say the darndest things, right?
Sometimes they are not forthcoming, and I have to ask – “Hey, what do you think?”. Usually I know in my heart of hearts by the time I ask – they are either shoveling the food down at a furious clip (I live with hungry boy-men) ….or not.
This was a dish I really didn’t have to ask about….slice after slice was being inhaled, but because I am a needy food writer, I said, “So, you guys like this, huh?” “I would have paid $29.95 for that steak,” said Gary. When they say that you can’t put a price on love, I guess that’s only partly true.
This recipe was inspired by a recipe I read by Kenji, and believe you me, the man knows how to marinate a steak. I made this another time and served it over rice with this Tropical Fruit Salsa. Pretty, right?
I think this would also be cool wrapped up in a tortilla or maybe a rice wrapper with some slivered lettuce, onion, and a few mint and basil leaves and with a fruit salsa. Either the tropical mixed fruit one, or maybe Citrusy Mango Ginger Salsa. Or just pair it up with some Grilled Vegetable Skewers.
Kenji, we haven’t yet met, but apparently we owe you $29.95.
More Steak Recipes:
- Greek Salad with Flank Steak
- How to Cook Filet Mignon
- Pepper-Mustard Strip Steaks
- Mustard-ey London Broil
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Smoky Sweet Thai Grilled Flank Steak Salad
For the Steak
For the Salad
- 2 hearts of romaine cut crosswise into thin slices
- ½ seedless cucumber sliced lengthwise and cut into thin half moon slices
- 1 red pepper cut into thin 2-inch slices
- 3 scallions trimmed, white and green parts, thinly sliced
For the Dressing
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable or canola oil
- Kosher or coarse salt and freshly ground pepper to taste
- Combine the brown sugar, oil, fish sauce, lime juice, garlic and red pepper flakes in a large container or study zipper top bag. Remove two tablespoons of the marinade and set aside in a small bowl. Add the meat to the rest of the marinade, turn to coat well, and marinate in the fridge for 1 to 6 hours.
- When you are ready to grill the meat, preheat the grill to medium high. While the grill is heating, make the salad: in a large shallow serving bowl, toss together the lettuce, cucumber, red pepper and scallions. Make the dressing: in a small container combine the rice vinegar, oil and salt and pepper. Shake to combine.
- When the grill is hot, grill the steaks for about 4 minutes per side, watching carefully to see that the steaks aren’t burning due to the sugar in the marinade. After the outsides are nicely browned you may need to move the steak to a cooler part of the grill, or lower the heat on a gas grill, so that the inside cooks before the outside chars. 125°F is the internal temperature for medium rare, 135°F is the temperature for medium. Let the steaks sit on a cutting board for 5 minutes to re-absorb their juices and finish cooking before slicing across the grain.
- Toss the salad with the dressing, and then lay the slices of steak across the salad and drizzle with the reserved marinade, either in the serving bowl, or you can let everyone serve themselves salad and add the meat to their own plates, giving the meat on their own plates a teaspoon of marinade.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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