Thai Beef Salad

We have this salad a lot during the week. It’s quick, tasty and involves little cleanup. The original recipe from The Joy of Cooking calls (unbelievably) for boiling a beef tenderloin, but we just grill or pan-fry a strip steak.

1 boneless strip steak, about 1 lb. (I used Missouri Legacy tonight)

1/2 cup grapeseed oil
1/2 cup lime juice
3 tablespoons fish sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
Red pepper flakes to taste

Four big handfulls, salad mix of choice (add some mint and cilantro too, if so inclined)

Thin-sliced radish, to garnish

Rub steak with salt and pepper and let sit. Combine remaining ingredients through red pepper flakes and stir briskly to combine. Grill or pan-fry steak over medium-high heat until medium rare, about 7 minutes total. Remove and set aside to cool, at least five minutes.

Combine salad and cilantro and portion onto individual plates. Slice steak thinly and place on top of salad. Pour dressing over salad and top with radishes.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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