1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
Instructions
Rinse and pat the meat dry. Place in a sealable
plastic bag or small glass dish. In a medium
bowl combine 1 tablespoon of the lime juice,
soy sauce, canola oil, brown sugar, garlic,
ginger and red curry paste. Pour half the
mixture into the bag with the meat. Add the
remaining 2 tablespoons lime juice to the bag.
Seal tightly, and marinate meat in refrigerator
at least 4 hours or overnight, turning
occasionally. Reserve the rest of the mixture
refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and
preheat. Grill steak until medium-rare, about 5
minutes per side, depending on desired
doneness. Let rest until room temperature then
slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro,
basil and beef in a salad bowl, reserving a few
shallots for garnish. Add the reserved dressing
and toss to coat. Divide salad among 4 plates
and garnish with reserved sliced shallots.
Originally Submitted
11/12/2015
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