Thai Beef Salad
A fresh and flavorful Thai-inspired salad featuring tender strips of broiled steak tossed with crisp butter lettuce, cucumber, tomatoes, and fresh herbs in a chile-lime dressing, topped with crunchy peanuts.
Ingredients
- •1 pound strip steak
- •2 tablespoon Vegetable oil
- •1 to taste Salt and pepper
- •1 head butter lettuce
- •½ whole English cucumber
- •½ pint cherry tomatoes
- •½ whole red onion
- •¼ cup mint leaves
- •½ cup cilantro leaves
- •½ cup Chile-Lime Sauce
- •¼ cup roasted peanuts
- •whole or roughly chopped
Cooking Instructions
- 1.
Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
20 min
- 2.
Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
5 min
- 3.
Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
10 min
- 4.
Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
- 5.
If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.