Thai beef salad
Delight in the vibrant flavors of a Thai beef salad. Succulent beef pairs perfectly with tangy lime dressing, fresh herbs, and crisp vegetables.
Ingredients:
- 230g skirt steak
- 6 cups torn salad greens
- 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
- 1/4 cup minced red onion
- 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
- 1 small fresh hot red chili, like Thai, or to taste, minced
- 1 ripe mango, cubed
- 2 limes -- juice of
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
- 1/2 teaspoon sugar
Instructions:
- If you have uncooked meat, ignite a gas or charcoal grill or preheat a broiler; ensure the rack is positioned approximately 4 inches away from the heat source. Cook the beef on the grill or broiler until it reaches a medium rare doneness, flipping it once or twice, which should take around 5 to 10 minutes, depending on how thick the meat is; once done, let it cool down. Personally, I opted to grill my steak using a cast iron grill pan, which has become a favorite of mine, and I can't stop praising it almost every day.
- Mix the greens with herbs, onion, and cucumber. In a separate bowl, blend all the other ingredients with a spoonful of water; the dressing consistency should be quite runny. Use half of this dressing to mix with the greens. Transfer the greens to a serving platter.
- Cut the beef into thin slices, keeping the juices in a separate container; mix the juices with the remaining dressing. Arrange the beef slices on top of the salad, drizzle the rest of the dressing over everything, and then it's ready to be served.
Summary:
- Calories: 920 kcal
- Fat: 45 g
- Protein: 57 g
- Carbs: 86 g
- Potassium: 2567 mg
- Magnesium: 219 mg