March 10, 2011
Spicy Thai Beef Salad
It's uncommon to see a spicy salad on a menu; they're usually thought of as light, refreshing first courses rather than steak-laden chile fests. This Thai salad is just that: firey hot, tart, and savory with a punch of umami that will satisfy your appetite as well as any entrée.
Ingredients
For the steak:
- 3 tablespoons soy sauce (I use gluten-free tamari)
- 2 tablespoons chile-sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon miso paste
- 1 teaspoon sugar
- 3 cloves of garlic, smashed
- One 2-inch piece of ginger root, peeled and cut into small chunks
- 1 pound flank steak
For the dressing:
- ¼ cup fish sauce
- 2 tablespoons chile-sesame oil
- ½ cup fresh mint, chiffonade
- 1 serrano chile, thinly sliced
- Juice of 2 limes
For the salad:
- ½ cup peanuts
- 4 cups mixed salad greens
- 1 English cucumber, thinly sliced
- 1 red onion, thinly sliced into rounds
- 2 tomatoes, cut into wedges
Directions
For the steak:
Combine all ingredients except for the steak in a small bowl and whisk until smooth. Pour over flank steak and marinate in a covered container or freezer bag overnight in the refrigerator.
Preheat broiler on high. Broil steak for 3 minutes on each side for rare (5 on each side for medium), then remove and allow to rest for 10 minutes.
For the dressing:
Meanwhile, combine all of the ingredients and set aside.
For the salad:
Heat a large, dry sauté pan on medium heat, then toast the peanuts for 3-5 minutes, shaking the pan frequently, until golden brown. Allow to cool, then place in a plastic bag and crush with a rolling pin or wine bottle and set aside.
To serve, plate the salad in this order: greens, cucumber, onion, tomato, peanuts. Slice the steak very thinly and arrange over the salad and then drizzle with 3-4 spoonfuls of dressing and serve.
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