Thai Beef Salad
Ingredients
Dressing / Marinade
- ½ cup lime juice
- 1 t lime zest
- ⅓ cup brown sugar
- 2 T fish sauce
- ¼ c olive oil
- 1 t Sriracha
- ¼ t crushed red pepper flakes
- 2 T fresh ginger very finely minced
- 3 cloves garlic minced
Salad Mix
- 2 pounds skirt steak
- 2 t real salt
- ½ t coarse ground black pepper
- 2 T butter
- 8 cups romaine lettuce chopped
- 1 english or persian cucumber sliced
- 1 pint grape tomatoes halved
- ⅓ cup cilantro chopped
- ½ red onion sliced
- ½ c green onions thinly sliced
- ½ c fresh mint chopped
Instructions
- In a medium bowl whisk together the dressing / marinade ingredients. Add half to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.
- Add butter to a large cast iron skillet on high heat and add steak. Sear for 4 minutes on each side. Don’t crowd the pan as the steak will steam instead of sear. Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.
- To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions, and fresh mint.
- Toss gently with remaining dressing and top with steak and garnish with herbs and lime wedges.
- Enjoy!
Notes
Special Note: This recipe has minor adjustments from the original found here: https://dinnerthendessert.com/thai-beef-salad/
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