Haunted Harvest with Twisted Mint Cocktail
5 minutes
|
2 Servings
Thai-Inspired Beef Salad
45 minutes
|
Yield:
2 Servings
This vibrant Thai Beef Salad takes you on a culinary adventure to Southeast Asia. Tender, marinated steak gets beautifully grilled and sliced thin, then sits atop a bed of fresh cabbage or romaine lettuce with a symphony of colorful vegetables and herbs. The crowning touch? A light and flavorful dressing made with the same marinade, tying all the elements together in a refreshing and satisfying meal.
Ingredients
- For the Marinade (aromatic and flavorful):
- 4 cloves garlic, minced
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoon sesame oil
- 3 tablespoons fish sauce
- For the Salad (fresh and vibrant):
- 1 pound sirloin steak, trimmed of excess fat
- 5 cups of chopped cabbage or romaine lettuce
- 1/2 cup fresh Soli Organic Mint leaves, chopped
- 1/3 cup fresh Soli Organic Cilantro leaves, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cucumber, cut in half lengthwise and then thinly sliced
- 1/4 cup finely chopped peanuts or cashews (optional)
- 1 red Thai chili pepper, thinly sliced (optional)
Directions
- Craft the aromatic marinade: In a bowl combine all the marinade ingredients – garlic, sugar, lime juice, sesame oil, and fish sauce and combine with a fork to disolve sugar.
- Marinate the steak: Place the sirloin steak in a gallon zip lock bag and pour half of the prepared marinade over the steak, remove air from the bag and seal. Massage the marinade into the steak. Refrigerate for at least 20 minutes, or ideally, up to 6 hours for deeper flavor. Reserve the remaining marinade for later.
- Prepare the salad base: On a large platter or in a beautiful serving bowl, arrange the cabbage or romaine as a base. Scatter the chopped fresh mint and cilantro leaves over the lettuce, creating a bed of vibrant green.
- Time to grill: Preheat your grill or grill pan to high heat. Sear the marinated steak for 4 minutes per side, or until desired doneness is reached (medium-rare for a juicy center).
- Rest and slice: Remove the cooked steak from the grill and let it rest for 5 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience. Once rested,thinly slice the steak against the grain.
- Assemble the salad masterpiece: Arrange the sliced steak on top of the prepared salad base. Add pops of color with thinly sliced red onion. Don't forget the cucumber – its refreshing coolness complements the other flavors perfectly.
- The flavorful finishing touch: For a final touch, sprinkle the chopped peanuts or cashews over the salad. If you enjoy a touch of heat, add the thinly sliced red Thai chili pepper (optional).
- Dress to impress: Just before serving, drizzle the remaining reserved marinade over the entire salad. Gently toss everything together to ensure even distribution of the flavorful dressing.
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