Thai Grilled Beef Salad



Thai Grilled Beef Salad

Recipe Notes

  • Yield: Serves 4


For the beef:

  • 1 flank steak (about 1 pound)
  • Coarse salt (sea or kosher) and freshly ground black pepper
  • 2 tablespoons sesame oil

For the after-marinade / dressing:

  • 1 clove garlic, peeled and minced
  • 1 piece (1 inch) ginger, peeled and minced
  • 1 piece (2 inches) lemongrass (the pale stalk), peeled and minced
  • 1 tablespoon cilantro roots, washed and minced (optional)
  • 5 tablespoons sugar
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup Asian fish sauce
  • 1/2 cup fresh lime juice

For the salad:

  • 2 heads Boston or bibb lettuce, broken into leaves, rinsed, and spun dry
  • 1 cucumber, peeled and thinly sliced crosswise
  • 1 pint cherry tomatoes, cut in half
  • 1 small sweet onion, peeled and sliced paper-thin (optional)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai or Italian basil leaves
  • 1/2 cup fresh cilantro leaves
  • 1 to 2 jalapeño chiles, stemmed and thinly sliced (for a milder salad, seed the chiles)
  • 1/2 cup coarsely chopped dry-roasted peanuts

Recipe Steps

Step 1: Lightly score the flank steak on the top and bottom in a crosshatch pattern, making shallow (1/8-inch) cuts. Generously season the steak with salt and pepper on both sides. Drizzle with sesame oil, rubbing it into the meat.

Step 2: Make the marinade / dressing: Place the garlic, ginger, lemongrass, and cilantro roots (if using) in a large bowl and stir to mix. Sprinkle the sugar and pepper on top and mash well with the back of a spoon. Let stand for 5 minutes. Add the fish sauce and lime juice and whisk to mix. Set aside.

Step 3: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 4: Grill the steak until cooked to taste, 3 to 4 minutes per side for medium-rare, turning with tongs. Transfer the steak to a cutting board and let rest for 1 minute.

Step 5: Meanwhile, arrange the lettuce leaves on a large platter. Top with the cucumber, tomatoes, and onion.

Step 6: Thinly slice the steak on the diagonal and add the hot slices to the bowl with the marinade / sauce. Toss to mix. Using tongs, arrange the steak slices over the salad, then spoon the remaining marinade / sauce on top. Sprinkle with the mint, basil, cilantro, jalapenos, and peanuts, and you’re in business.

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