If you like full-frontal flavor, you are going to love this dish. The steak is marinated in a mixture that covers every angle—spicy, sweet, tangy, and salty—then it is grilled to caramelized perfection, sliced thin, and tossed with tender lettuce and fresh herbs.
The robust marinade flavors are used in the dressing to give the salad a one-two punch. The result is so powerfully mouth-watering, it is sure to knock you out.
Grilled Thai Beef Salad
(Makes 4 servings)
- 1 pound top-round London broil or flank steak, 1 to 1 ½ inches thick
- 3 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 2 tablespoons firmly packed dark brown sugar
- 1 clove garlic, minced (about 1 teaspoon)
- 1 ½ teaspoons peeled and minced fresh ginger
- 1 ¼ teaspoons red curry paste or chili-garlic sauce
- Cooking spray
- ½ head red-leaf lettuce, torn (about 5 cups lightly packed)
- 3 shallots, thinly sliced (about ½ cup)
- ½ cup coarsely chopped fresh cilantro leaves
- 1 cup fresh basil leaves, sliced into ribbons
- Rinse meat and pat dry and place in sealable plastic bag or small glass dish.
- In medium bowl, combine 1 tablespoon of the lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry paste.
- Pour half of mixture into bag with meat. Add remaining 2 tablespoons lime juice to bag. Seal tightly and marinate meat in refrigerator for at least 4 hours or overnight, turning occasionally.
- Reserve rest of mixture to dress salad.
- Coat a grate or grill pan with cooking spray and preheat over medium-high heat until hot.
- Grill steak until medium-rare, about 5 minutes per side or to your desired degree of doneness.
- Let it rest for 5 minutes until room temperature, then slice thinly against grain.
- Combine lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in large salad bowl.
- Add reserved dressing and toss to coat.
- Divide salad among 4 plates and garnish with sliced shallots.
Per Serving (2 ½ cups)
Total fat: 18.5 g
Carbohydrate: 12 g
Fiber: 1 g
Protein: 33 g
Sodium: 440 mg
Diabetic Exchanges: ½ starch, 1 nonstarchy vegetable, ~3 ½ lean meat, 2 fat
Recipe and photo from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger. www.elliekrieger.com © 2008 by Ellie Krieger. Used with permission. All rights reserved.
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