Ingredients for Thai Salad With Grilled Flank Steak
- Flank Steaks
- 1 teaspoon sesame oil
- Hot Bean Paste
- 1/4 cup soy sauce
- 1 clove minced garlic
- Chili Pepper
- Spring Onions
- Cucumbers
- Tomatoes
- Red Onion
- Of Fresh Mint
- 1 cup chopped cilantro
- Parsley
- 2 tablespoons fish sauce (for marinade and dressing)
- Limes, Juice Of
- 1 teaspoon grated ginger
- Lemongrass
- Salt and pepper to taste
- Peanuts
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How to Make Thai Salad With Grilled Flank Steak
- **Marinate the Steak:** In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon red pepper flakes. Add 1 lb flank steak and marinate for at least 2 hours, or preferably overnight in the refrigerator.
- **Prepare the Dressing:** In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes.
- **Prep the Vegetables:** While the steak marinates, prepare the vegetables. Peel 1 English cucumber, leaving some green stripes. Cut in half lengthwise, remove seeds, and slice diagonally into thin half-moons.
- **Grill the Steak:** Preheat grill to medium-high heat. Grill the marinated flank steak for 4-5 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- **Rest the Steak:** Remove the steak from the grill and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
- **Assemble the Salad:** In a large bowl, combine 4 cups shredded red cabbage, 2 cups shredded carrots, 1 cup chopped cilantro, 1/2 cup chopped mint, and the sliced cucumber. Gently toss.
- **Dress and Toss:** Add the prepared dressing to the salad and toss gently to combine. Season with salt and pepper to taste. Add more lime juice if desired.
- **Slice the Steak:** Once rested, thinly slice the steak against the grain.
- **Plate and Garnish:** Divide the salad among six plates. Top each serving with a portion of the sliced steak. Garnish with 1/4 cup chopped roasted peanuts or a few chives per serving.
- **Serve Immediately:** Enjoy your delicious Thai Salad with Grilled Flank Steak!
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
28g
Fat
65g
Carbs
6g
