I will be making this tommorow, Thai Beef Salad. Ingredients: 3/4lb – 1lb flank steak 4 Tablespoons fresh lime juice, divided 3 Tablespoons soy sauce 3 Tablespoons canola oil 2 Tablespoons packed brown sugar 1 Tablespoon water 1 teaspoon garlic, minced 1-1/2 teaspoons fresh ginger, peeled and microplaned (or minced) 1-1/4 teaspoons chili-garlic sauce 1 bag Dole baby spinach 1 bag Dole Romaine lettuce 1/2 cup cilantro, roughly chopped 1/2 cup basil, roughly chopped 1 cup grape or cherry tomatoes, halved 2 shallots, cut into thin rings 1 Tablespoons extra virgin olive oil Directions: In a medium-sized bowl, whisk together the soy sauce, canola oil, brown sugar, garlic, ginger and chili-garlic sauce. Pour half the mixture into a ziplock bag. Add the steak and 2 1/2 Tablespoons lime juice to the bag and marinate for 4 hours in the refrigerator, or overnight. Add the remaining 1 1/2 Tablespoons lime juice to the remaining mixture and reserve to dress the salad. Heat a grill or grill pan to high, then spray with non-stick spray. Remove the steak from the marinade and grill for 5 minutes a side, or until cooked to your preferred level of doneness. Remove the steak to a plate, let it rest for 5-7 minutes, then slice it thinly against the grain. Heat extra virgin olive oil in a medium-sized skillet over medium-high heat. Add in shallots and saute, stirring often, until golden brown and crispy, about 5 minutes. Remove to a paper towel-lined plate to drain. In a large bowl, combine the baby spinach, romaine lettuce, cilantro, basil, and tomatoes. Pour reserved salad dressing over and toss to coat. Divide salads among plates, top with steak slices, and crispy shallots.
Posted on: Tue, 19 Aug 2014 10:27:22 +0000
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