Thai Steak Salad Recipe
by Katie Chin, Tastemaker in Residence
1 lb. (500 g) boneless rib eye steak
freshly ground black pepper
2 Tbsp. freshly squeezed lime juice
2 Tbsp. soy sauce
2 Tbsp. freshly squeezed orange juice
1 ½ tsp. fish sauce (nam pla)
½ tsp. Asian chili-garlic sauce, preferably Sambal Oelek
1 tsp. minced lemongrass
1 clove garlic, minced
1 Tbsp. toasted sesame oil
1 Tbsp. olive oil or canola oil
2 cups mixed greens
¾ cup fresh cilantro leaves
1/3 cup (7 g) fresh Thai or Italian basil leaves, julienned
1/3 cup (7 g) fresh mint leaves
1 small carrot, julienned
1/3 cup (55 g) diced fresh mango
crushed roasted peanuts - See more at: sweet and sour chronicles
- Preheat broiler. Season steaks with salt and pepper. Broil for 4 to 7 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board; let stand for 10 minutes, then cut across the grain into thin slices.
- Dressing: In a small bowl, whisk together lime juice, soy sauce, orange juice, fish sauce, chili-garlic sauce, lemongrass, and garlic. Gradually whisk in olive oil and sesame oil until well blended.
- Salad:In a serving bowl, combine the mixed greens, cilantro, basil, mint, carrot and mango. Add all but 2 tbsp dressing and toss to combine. Arrange steak on top of salad. Drizzle the remaining dressing over steak. Garnish with crushed peanuts. Serve immediately.