Part of the purpose of this blog is to help me break out of my comfort zone. This dish was very much out of my comfort zone. I have tended to stick with things I know the last few years. My husband has a much more adventurous palate. I knew the flavors in it would win big with him. He loves Thai food. He loves grilled beef. He loves sriracha.
As the marinade for the beef was coming together, I started to get really excited about it. And rightfully so. The brown sugar and soy gave the beef great caramelization when grilled. The ginger and garlic flavors really came through. I don't usually love ginger, but it was really complimentary in the marinade. Half of the marinade goes on the beef and the other half is used to dress the greens. Uncooked, the ginger was much more powerful. Next time, I would use half as much in the dressing. I also omitted the cilantro.
I do like finding dishes that can be utilized well for my husbands lunches during the week. I took the left overs today and put them in a flour wrap with a little bit of sriracha mayonnaise. Delicious!
Grilled Thai Beef Salad
- 1 pound top-round London broil or flank steak
- 3 Tablespoon fresh lime juice
- 3 Tablespoon low sodium soy sauce
- 3 Tablespoon canola oil
- 2 Tablespoon firmly packed dark brown sugar
- 1 clove garlic, minced (about 1 teaspoon)
- 1 1/2 teaspoon peeled and minced fresh ginger
- 1 1/4 teaspoon red curry paste or chili-garlic sauce (I used sriracha)
- cooking spray
- 1/2 head red leaf lettuce, torn (about 5 cups, lightly packed)
- 3 shallots, thinly sliced
- 1/2 cup coarsely chopped fresh cilantro leaves
- 1 cup fresh basil leaves, sliced into ribbons
Rince the meat and pat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl, combined 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger and red curry pasted. Pour half the mixture over the meat. Add the remaining 2 tablespoons lime juice to the meat. Seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.
Coat the grill with cooking spray and preheat to medium high heat. Grill the steak until medium-rare, about 5 minutes per side, or until the desired degree of doneness. Let it rest for 5 minutes until room temperature, then slice thinly against the grain.
Combine the lettuce, shallots (reserving a few for ganish), cilantro, basil and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.