Here’s an easy salad recipe to kick off the new year. It’s salty, sweet, and sour with a hint of spice, the traditional flavors that round out a Thai dish. It’s easy to pull together and will have more flavor than any bagged Thai salad you’ll find at the supermarket.
Thai Beef Salad
- 1 (1-pound) flank steak
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon grated ginger
- 1 Thai red chile pepper, seeded and minced
- 1 cup thinly sliced cucumber
- 1/2 red bell pepper, thinly sliced
- 1/2 cup roughly chopped cilantro
- 1/4 cup thinly sliced mint
- 1/4 cup thinly sliced shallot (about 1 shallot)
- 1 bag coleslaw mix
Preheat grill to medium-high heat.
Season the steak with salt, and grill, covered, until medium-rare (130 degrees F), about 6 to 8 minutes. Transfer steak to plate, tent loosely with foil, and let rest for 5 minutes.
Meanwhile, whisk lime juice, fish sauce, sesame oil, brown sugar, ginger, and chile in a large bowl. Add cucumber, red pepper, cilantro, mint, shallot, and coleslaw and toss well.
Thinly slice steak against the grain and add to salad.
Substitute sliced red onion for shallot.
Substitute 1/4 teaspoon red chile flakes for Thai red chile pepper.
To ensure even cooking, allow your steak to stand at room temperature for 15 to 30 minutes before grilling.