Print Recipe Sizzling Thai Beef Salad
Servings: 6 people
- 1 small flank steak, about 1 ½ pounds
- 1/3 cup fresh lime juice
- 2 tablespoons plus 1/3 cup olive oil
- 3 tablespoons nam plah (Thai fish sauce, see below)
- 1 cup finely chopped cilantro
- 2 tablespoons finely chopped fresh ginger
- 3 garlic cloves, peeled and finely chopped
- 1 large fresh jalapeño chile, stemmed and finely chopped
- 1 tablespoon soy sauce, preferably tamari
- 1 medium head romaine lettuce, trimmed, washed and torn into bite-sized pieces
- 1 medium head red leaf lettuce, trimmed, washed and torn into bite-sized pieces
- 1 medium head frisée, trimmed, washed, and torn into bite-sized pieces
- 3 tablespoons minced fresh mint
- 3 tablespoons tablespoons minced fresh basil
- 1 medium-sized red onion, peeled and cut into thin rings
- 2 large, ripe tomatoes, about 1 pound total, trimmed and cut into wedges
- Half a large hothouse cucumber, peeled and cut into thin rounds
- In a shallow, nonreactive dish just large enough to hold the flank steak comfortably, combine the steak with 3 tablespoons of the lime juice, 2 tablespoons of the oil and 1 tablespoon of the fish sauce.
- In a food processor, combine the remaining 1/3 cup oil, half the cilantro, the remaining 3 tablespoons lime juice, the remaining 2 tablespoons fish sauce, the ginger, garlic, jalapeño and soy sauce. Process until smooth. Add 2 tablespoons of the pureed mixture to the marinating steak. Over and let stand at room temperature for 2 hours, or in the refrigerator overnight. Return the steak to room temperature if chilled.
- Heat a large, heavy skillet over medium-high heat until hot. Lift the steak from the marinade, reserving the marinade, and pat the steak dry. Lay the steak in the skillet and cook until well-browned, about 6 minutes. Turn and cook until well-browned on the other side, another 5 to 6 minutes for a rare steak, or until done to your liking. Turn the heat to low and add the marinade to the pan, turning the steak in the marinade to coat.
- Take off the heat and transfer the steak to a cutting board. Let rest for 5 minutes and then cut the steak across the grain at an angle into thin slices.
- In a large bowl, toss the lettuces with the remaining ½ cup cilantro, mint, basil and onion with about half of the dressing. Divide among 6 plates. Arrange the tomato wedges and cucumber slices around the dressed greens on the plates. Arrange the sliced steak over the greens. Serve, passing the remaining dressing at the table.