06.13.16

Thai Steak Salad

IMG_9541This Thai Steak salad has summertime written all over it– full of freshness and crunch it’s the perfect way to enjoy steak on a Summer day! I love how packed full of flavor this salad is thanks to the addition of fresh herbs and one of my favorite sauces, Nuoc Cham: an everyday vietnamese dipping sauce that is tangy and as spicy as you want it with the addition of freshly sliced thai chiles. 

I made two of the servings for my husband and I and pre-packed one for my lunch the next day. What a treat! The steak is just as good cold as it is warm. I highly recommend doing this and making everyone at your office extremely jealous and very impressed with your healthy, homemade lunch.

Thai Steak Salad
Serves 3
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For the Beef
  1. 1 lb. Beef Sirloin Flap Meat, flank steak or skirt steak
  2. 2 Tbs. minced fresh lemongrass (from bottom 6 inches of the stalk)
  3. 2 cloves garlic, minced
  4. 1 tsp. sugar
  5. 1 tbsp. fish sauce
  6. 2 tbsp. organic tamari (or Gluten Free soy sauce)
  7. Fresh ground black pepper, to taste
  8. 2 tbsp. olive oil
For the Dressing or Nuoc Cham Sauce
  1. 1/4 cup fresh lime juice
  2. 1 Tablespoon rice wine vinegar
  3. 3 Tablespoons sugar
  4. 2/3 cup water
  5. 1/3 cup fish sauce (most are gluten-free, but check to label to make certain)
  6. 1-3 Thai chiles, sliced into thin rings (use 1 serrano if you can't find Thai Chilies)
  7. 2 cloves garlic, smashed with the blunt side of your knife, then minced
For the Salad
  1. 1 head red leaf lettuce, torn into bite sized pieces
  2. 1/2 english cucumber, halved lengthwise and sliced crosswise
  3. 1 cup packed thai basil leaves (regular basil is fine if you cannot find Thai Basil)
  4. 1/3 cup packed fresh mint leaves
  5. 1/2 red onion, thinly sliced
  6. 1 cup bean sprouts
  7. 3-4 radishes, very thinly sliced
  8. 2 tbsp. olive oil
Instructions
  1. Cut the steak in half lengthwise. Place in the freezer for about 10 minutes (this makes it easy to slice thinly), then remove and on a cutting board slice the steak, against the grain, into about 1/4 inch slices.
  2. Place sliced steak in a bowl or ziplock bag. Add minced lemongrass, 2 cloves minced garlic, 1 tsp. sugar, 2 tbsp. tamari, 1 tbsp fish sauce, black pepper. Toss to coat evenly. You can cover and marinate all day or set aside and let marinate at room temperature for 15-30 minutes. Either way, take out the steak and let it get close to room temp before cooking so that it can cook more evenly.
  3. While your steak is marinating, prepare the nuoc cham sauce by combining all of the Nuoc Cham Sauce Ingredients in a small bowl and whisking together. Set aside.
  4. In a large bowl, combine lettuce, bean sprouts, onion, sliced cucumber, radishes, mint, and basil. Set Aside. Drizzle with olive oil and toss to coat. Season with a little black pepper.
  5. Heat a skillet over high heat. Heat 2 tbsp. olive oil and when very hot, add in your thinly sliced beef in a single layer (do not crowd the pan) and sear, turning once, until browned. About 30 seconds-1 minute per side.
  6. Divide salad mixture amongst bowls and immediately top with the cooked steak. Spoon desired amount of Nuoc Cham sauce over your salad. Serve and enjoy!
Notes
  1. The steak is just as good cold! Meal prep and make ahead your lunch and keep nuoc cham sauce in a side container with 1 tsp. of olive oil. SO GOOD.
Adapted from Williams Sonoma Blog
The Defined Dish http://www.thedefineddish.com/

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