Thai Beef Salad
Grilled Skirt Steak sliced over a crisp Thai salad with herbs, cucumber, and cherry tomatoes, all brightened with a spicy lime-fish sauce dressing and a crunch of toasted pecans. Ready in 20 minutes for a zesty, protein-packed meal.
Cook Time: 20 Minutes
Servings: 8
Ingredients: 20
Ingredients
Thai Salad Dressing
Preparation
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Step 1
In a mortar, make dressing by combining Thai chili, garlic, cilantro stems and salt. With a pestle, grind until a thin, but chunky paste is formed. Add in lime juice, fish sauce, sugar, and smoked paprika to the mortar and stir to combine. Whisk in oil with a fork. Set aside.
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Step 2
Preheat gas or charcoal grill to 400°F.
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Step 3
Rub Skirt steak with oil then lightly season with salt and pepper.
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Step 4
Place steaks on oiled grates and grill 2-3 minutes per side or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Rest steak for 5 minutes.
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Step 5
While steak rests combine chard, tomatoes, green onions, cucumbers, cilantro leaves, mint and pecans in large bowl. Toss with 1-2 Tbsp. of dressing. Lightly toss to combine.
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Step 6
Thinly slice steak against the grain. Serve atop salad and drizzle a thin layer of dressing as desired.
Nutrition Information
360 Calories
6.2g SAT FAT
35g PROTEIN
3.3 mg IRON
9.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Limes: Small green citrus fruits known for their bright flavor. They add acidity to dishes and are commonly used to enhance marinades, dressings, and a wide variety of dishes.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Inside Skirt Steak: Cut from the plate area near the Flank, this long, flat cut is known for its coarse grain, rich marbling, and deep beefy flavor. It is ideal for quick, high-heat grilling, making it perfect to slice thinly against the grain for salads, fajitas, and stir-fries.
Fish Sauce: A pungent liquid condiment made from fermented fish and salt. Popular in Asian cuisine, it adds bold umami, savory depth, and saltiness to dressings, sauces, and marinades.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why is it important to slice the skirt steak against the grain?
Slicing against the grain means cutting through the long, tough muscle fibers of the skirt steak instead of along them. Shorter fibers make the meat incredibly easy to chew, ensuring every bite of steak atop your salad stays wonderfully tender.
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What if I don't have a mortar and pestle to make the Thai salad dressing?
If you don’t have a mortar and pestle, finely mince the Thai chili, garlic, and cilantro stems with a chef’s knife, then vigorously whisk them with the liquid ingredients and spices in a small bowl with a fork.
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How do you control the heat level of the dressing if I don't want it too spicy?
The Thai chili gives this dressing its signature kick. If you want a milder flavor without losing the authentic taste, simply slice open the chili, scrape out the seeds, and grind it into your paste, or substitute a smaller amount of mild red pepper flakes.
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