Our Thai Style Beef Salad is layered with amazing Thai flavors that will make eating a salad as a main dish a pleasure. Certified Man and kid approved <3
I love a fabulous, main dish salad with lots of goodies. There’s nothing I like more for dinner when the weather warms up a bit. Here’s a wonderful recipe from Emerils cookbook At The Grill. I picked this book up last summer and have been enjoying trying these new recipes. This has been, by far, the family fav so far! The main change I’ve made to this recipe is to really make the herbs a larger player in the dish. I love how wonderfully fresh they make it!
Thai Style Beef Salad
- 1-1 3/4 Pound Flank Steak
- Creole Seasoning
- 2 Tablespoons Jasmine Rice
- 3 Tablespoons Vietnamese Fish Sauce
- 3 Tablespoons Soy Sauce
- 1/4 Cup plus 2 Tablespoons Fresh Lime Juice
- 2 Teaspoons Sugar
- 1/4 Cup Green Onions Thinly Sliced
- 1/4 Cup Shallots Finely Chopped
- 1 Cup Fresh Cilantro Chopped
- 1 Cup Fresh Mint Chopped
- 1 Bag Shredded Cabbage
- 1 Cucumber Halved Lengthwise and Thinly Sliced
- 1 Cup Slivered Almonds Toasted
- Season the flank steak with Creole seasoning on both sides. Refrigerate overnight.
- Preheat grill.
- Place the jasmine rice in a small skillet and heat it over medium-high heat, stirring constantly, until it is toasted, golden brown, and fragrant, 6-7 minutes. Transfer rice to a plate and allow to cool. When cool, place in a clean coffee grinder, and process it to a very fine powder. Set the rice powder aside.
- Grill steak for 3-4 minutes per side for medium-rare. (As always, my flank steak took a heck of a lot longer to reach m.r.). Remove from grill and let rest for 10 minutes.
- Thinly slice the steak against the grain, reserving any accumulated juices.
- In a small bowl, combine rice powder, fish sauce, soy sauce, lime juice, sugar, and reserved steak juice. Whisk to combine.
- In a mixing bowl, combine the green onions, shallots, cilantro, mint, cabbage, cucumber, almonds and toss with half of the dressing. Toss well and arrange on a platter. Toss the steak with the remaining dressing and arrange the steak slices over the top of the cabbage. Serve immediately. Oh-YUM
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Source: Slightly Adapted From Emeril’s At The Grill