Time for another installment of Craving Ellie in My Belly! This week's Ellie Krieger recipe is Grilled Thai Beef Salad, hosted by Jen B's Cooking Carveout. I've written often about how I love Thai flavors, and this was no exception. Not quite as flavorful as similar salads I've had in Thai restaurants, but still a very enjoyable at-home meal.
Cilantro is my most despised food, so I happily piled it onto Andy's plate and left it off of mine. He later informed me that it would have been nice of me to do something with it other than wash it and plop a big fistful of it, untrimmed, onto his plate (insert sheepish/devilish grin here). Otherwise, I stayed true to the recipe. We had a deliciously ripe mango for dessert, and I kind of wish I had added it to the salad, it would have been a welcome hit of color and sweetness.
Thai Grilled Beef Salad
Adapted from Ellie Krieger
1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoons brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
1. Rinse and pat the meat dry. Place in a resealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, give it a good shake, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
2. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
3. Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.