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THAI BEEF SALAD
6 servings

Have ready:

  • 1 ½ pounds skirt, flank, or hanger steak

Sprinkle the steak all over with:

  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon black pepper
  • ½ teaspoon salt

Let sit while you prepare the remaining ingredients. Combine in a salad bowl:

  • 8 cups lightly packed spicy greens, or a combination of spicy greens and romaine lettuce
  • 1 ¼ cups lightly packed mint leaves
  • 1 ¼ cups lightly packed cilantro leaves
  • 10 radishes, thinly sliced
  • 2 medium shallots, thinly sliced

Stir together in a small bowl:

  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 stalk lemongrass, tender part only, very thinly sliced
  • ½ teaspoon red pepper flakes or 2 fresh Thai chiles, thinly sliced
  • 1 garlic clove, minced

Prepare a medium-hot grill fire or preheat the broiler. Grill or broil the steak to the desired degree of doneness. Slice the beef across the grain into ½-inch-wide strips. Add the beef and dressing to the greens. Toss to combine.

Own a physical copy? Find this recipe on page 122.

Salads