Thai beef salad
Discover the vibrant flavors of a Thai beef salad. This zesty dish combines tender strips of beef with fresh herbs, crunchy vegetables, and a tangy dressing. Perfect for a light and refreshing meal.
Ingredients:
- 450g (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
- Vegetable oil
- Salt and pepper
- 1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
- 1/2 English cucumber, halved lengthwise and sliced
- 1/2 pint (120 g) cherry tomatoes, halved
- 1/2 small red onion, halved lengthwise and thinly sliced
- Handful of fresh mint leaves, roughly chopped
- Large handful of fresh cilantro leaves, roughly chopped
- Chile-Lime Sauce
- Handful of roasted peanuts, whole or roughly chopped (optional)
Instructions:
- Heat the broiler and place a rack so the meat will be 3 to 4 inches (7.5 to 10 cm) away from the heat source. Cover the bottom of a broiler pan with foil for easy cleaning, if desired. Arrange the broiler rack on top. Place the meat on the rack, lightly brush with oil, season with salt and pepper. Broil for 5 to 7 minutes per side for medium-rare (lean towards less time; you can always cook it more). Move the meat to a cutting board, sprinkle with salt, and let it sit for 5 to 10 minutes.
- In a large bowl, mix together the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
- Slice the meat thinly against the grain and add to the bowl. (If the meat is hot, wait until it cools down a bit or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to coat lightly and gently mix. Sprinkle with peanuts, if desired.
- Get ready to *, then refrigerate the lettuce mixture and unsliced meat separately for up to 1 day. You can add cold sliced meat to the salad or warm it in a 300°F (150°C) oven, if preferred.
- If the salad will be served within an hour or so, keep the lettuce mixture and meat covered separately at room temperature. Guests can serve themselves and mix their individual portions with the dressing.
Summary:
- Calories: 1407 kcal
- Fat: 101 g
- Protein: 99 g
- Carbs: 26 g
- Potassium: 2742 mg
- Magnesium: 199 mg