Thai beef salad
Indulge in the exotic flavors of Thailand with this zesty and refreshing beef salad. Bursting with tangy lime, spicy chilies, and aromatic herbs, this salad is a culinary adventure for your taste buds.
Ingredients:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 teaspoons light brown sugar, divided
- 450g skirt steak, cut crosswise into 3 pieces
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 tablespoon fish sauce
- ½ teaspoon crushed red pepper
- 1 large shallot, thinly sliced
- 1 tablespoon canola oil
- 2 romaine lettuce hearts, chopped (about 4 cups)
- 1 cup halved multicolored cherry tomatoes
- ½ cup packed fresh cilantro or basil leaves, divided
- ¼ cup packed fresh mint leaves
Instructions:
- Combine salt, black pepper, and 2 teaspoons of sugar in a small bowl; apply the mixture on the steak. Allow it to sit for 10 minutes. Mix lime juice, fish sauce, crushed red pepper, shallot, and the remaining 2 teaspoons of sugar in a large bowl.
- In a large cast-iron skillet, heat oil over medium-high heat. Cook the steak, flipping it once and cooking in batches if needed, until it is well-seared and cooked to medium-rare, typically around 2 minutes per side. Move the steak to a cutting board; let it sit for 10 minutes before cutting it into slices.
- Combine romaine, tomatoes, and ¼ cup of cilantro in the bowl with the lime dressing and toss to ensure everything is coated. Present the steak on top of the salad, garnished with mint and the remaining cilantro.
Summary:
- Calories: 1210 kcal
- Fat: 73 g
- Protein: 99 g
- Carbs: 46 g
- Potassium: 2600 mg
- Magnesium: 209 mg