Friends of mine at www.eat.at have been singing the praises of this flank steak salad recipe for quite some time. Now that I’ve made it I’m definitely chiming right in with them: it’s delicious! Thanks to a divine sauce that is, at once, both marinade and dressing – the salad has great flavor. Although a light meal compared to steak and potatoes, add a roll with a great crust and a glass of good wine and you’ve got yourself a wonderful meal. Easy too!
Ellie Krieger, a host on Food Network, developed this recipe which I’ve adapted a tad. I like her use of thinly sliced shallots (not as strong as onions) as well as mixing basil and cilantro. However, as I serve it throughout the summer, I’m going to add a few more ingredients such as thinly sliced cucumbers, matchstick carrot strips, mushrooms (I might saute those first to brown them a bit and bring out more of their flavorful) and even dried cherries.
Flank steak, once cooked, needs to be sliced thinly and across the grain, otherwise it will be very tough. I explain and show how to do this in my Maple-Soy Marinade for Flank Steak.
Thai Beef Salad Recipe
For the marinade and dressing:
- 3 Tbsp. fresh lime juice
- 3 Tbsp. low-sodium soy sauce
- 3 Tbsp. canola oil (or vegetable oil)
- 2 Tbsp. firmly packed dark brown sugar (use light brown if that’s all you have – it will still be great)
- 1 garlic clove minced (we like to use 2)
- 1 1/2 tsp. peeled and minced fresh ginger
- 1 1/4 tsp. red curry paste of chili garlic sauce
For the salad:
- 1 lb. flank steak
- 1/2 large head of red-leaf lettuce, torn or mixed lettuces
- 3 shallots, thinly sliced (about 1/2 cup)
- 1/4 to 1/2 cup coarsely chopped fresh cilantro leaves
- 1 cup fresh basil leaves, sliced into ribbons
- Make the marinade & dressing: In a bowl, whisk together 1 Tbsp. of the lime juice, all of the soy sauce, oil, brown sugar, garlic, ginger and the red curry paste or chili garlic sauce. Pour half the mixture into a container (that has a top to it) and reserve as the dressing. The mixture that remains in the bowl is the marinade.
- Add the remaining 2 Tbsp. lime juice to the marinade. Pat the steak dry and then place it in a plastic bag or a glass baking dish and pour the marinade over the steak. Seal or cover and refrigerate, turning the meat occasionally, for at least 4 hours or up to overnight.
- Cook the flank steak: Coat a grate or grill pan* with oil and preheat over medium-high heat until hot. Cook the steak until the desired degree of doneness is achieved, usually 3 to 5 minutes per side for medium rare depending on the thickness. Let rest for at least 5 minutes. Thinly slice the steak on the diagonal against the grain.
- Make the salad: Combine the lettuce, shallots, cilantro, basil and steak in a large serving bowl. Stir the dressing so that it is well combined and then pour over salad. Toss to coat. Divide the salad among 4 plates and garnish with the shallots.
*You can also cook this in the oven on broil.
You might like to check out Diva Entertains Beef Recipes. And if you are planning a celebration – don’t forgot about the fabulous favors offered at Diva Entertains. Her Plantable Favors, including personalized Herb Favors, are sure to be a hit!