1/1 Photo of Thai Salad with Grilled Flank Steak
Tracy K's Note:
Delicious Thai flavors, and the warm steak combined with the cold crunchy vegetables is what makes this salad so wonderful! Everything can be prepped/chopped in advance, but don't dress the salad until you are ready to serve it. Source: Chef Brian Patterson
My Private Note
Units: US | Metric
- 2 lbs flank steaks, approximately
- 1 cup sesame oil
- 1/2 cup hot bean paste
- 1/2 cup soy sauce
- 8 cloves garlic, peeled and chopped
- chili pepper, minced
- 4 -5 spring onions, chopped
- 2 large cucumbers (hydroponic)
- 6 ripe tomatoes, seeded and sliced into wedges
- 1 red onion, julienned
- 1/3 cup chopped fresh mint
- 1/3 cup chopped cilantro
- 1/3 cup chopped parsley
- 1Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
- 2Combine the ingredients for the dressing, whisk to combine.
- 3Set aside.
- 4Over medium high flame, grill the flank steak to desired doneness.
- 5Allow to rest at least 20 minutes.
- 6Prepare the vegetables: Peel the cucumber leaving strips of the skin.
- 7Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
- 8In a large bowl, combine the vegetables with the herbs and toss.
- 9Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
- 10Slice the steak thinly against the grain.
- 11Arrange the salad on six plates and top each with a portion of the beef.
- 12Garnish with chopped roasted peanuts or a few chives.
- 13Makes six servings.
Browse Our Top Steak Recipes
You Might Also Like...View All Steak Recipes
Nutritional Facts for Thai Salad with Grilled Flank Steak
Serving Size: 1 (541 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 825.5
- Calories from Fat 609
- Total Fat 67.6 g
- Saturated Fat 13.1 g
- Cholesterol 61.9 mg
- Sodium 2839.2 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 3.6 g
- Sugars 7.2 g
- Protein 39.2 g
The following items or measurements are not included:
hot bean paste