Thai beef salad
You will love this fast and flavour-filled recipe! Made with skirt steak, cherry tomatoes, crunchy cucumbers, and toasted pecans, topped with a homemade Thai chilli and cilantro dressing, you'll love how fresh and easy this salad is to make.
SERVES
4
TO
6
Ingredients
Dressing
- 1 Thai chilli
- 2 garlic clove
- 1 1/2 tablespoons cilantro stems
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons canola oil
- 2 teaspoons granulated sugar
- 1 teaspoon smoked paprika
Steak
- 2 lbs inside skirt steak
- Salt and pepper, to season
Salad
- 1 pint red and yellow cherry tomatoes
- 2 green onions, finely sliced
- 1/2 English cucumber, thinly sliced on the diagnol
- 1/4 cup cilantro leaves, plus extra for serving
- 1/4 fresh mint leaves, plus extra for serving
- 5-6 red chard leaves, thinly sliced
- 1 tablespoon toasted pecans, roughly chopped
Directions
Dressing
- In a mortar, combine the Thai chilli, garlic cloves, cilantro stems, and salt. Using a pestle, grind until a thin paste is formed.
- Add in lime juice, fresh sauce, canola oil, granulated sugar, smoked paprika and whisk with a fork.
- Set dressing aside for serving.
Steak
- Rub steak with oil then lightly season with salt and pepper.
- Grill over medium-high heat for two to three minutes per side or until the internal temperature reaches 145℉ for medium-rare doneness. Remove from heat and let rest for five minutes.
Salad
- While the steak rests, combine the remaining salad ingredients in a large bowl. Add one tablespoon of dressing. Lightly toss to combine.
Serve
- Slice steak thinly against the grain.
- Serve steak on top of the salad, adding another thin layer of dressing followed by pecans and additional mint and cilantro leaves. Enjoy!
