Name: Thai Beef Salad
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs. Inside Skirt Steak; 2 tsp. canola oil; Salt and pepper; 6 red sweet cherry tomatoes, halved; 6 yellow sweet cherry tomatoes, halved; 2 green onion, finely sliced; ½ English cucumber, thinly sliced; ¼ cup cilantro leaves; ¼ cup fresh mint leaves; 5-6 rainbow or red chard leaves, thinly chopped; 1 Tbsp. toasted pecans, roughly chopped; 1 Thai chili, stem removed; 2 garlic cloves; 1 ½ Tbsp. cilantro stems, chopped; ¼ tsp. Kosher salt; 3 Tbsp. fresh lime juice; 2 Tbsp. fish sauce; 2 tsp. granulated sugar; 1 tsp. smoked paprika; 2 Tbsp. canola oil

Preparation

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.
Step 2

Preheat gas or charcoal grill to 400°F.
Step 3

Rub Skirt steak with oil then lightly season with salt and pepper.
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.
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.
Step 6

Thinly slice steak against the grain. Serve atop salad and drizzle a thin layer of dressing as desired.

Nutrition Information

Thai Steak Salad

Nutrition information per serving: 360 Calories; 203.6 Calories from fat; 22.7 g Total Fat (6.2 g Saturated Fat; 11.2 g Monounsaturated Fat); 104.3 mg Cholesterol; 927.4 mg Sodium; 4.9 g Total Carbohydrate; 1 g Dietary Fiber; 34.5 g Protein; 3.3 mg Iron; 506.7 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 13.9 mg Niacin (NE); 0.6 mg Vitamin B6; 3.3 mcg Vitamin B12; 9.3 mg Zinc; 38.6 mcg Selenium; 72 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B12, Selenium and Zinc. It is a good source of Thiamin, Iron, Potassium and Choline.

Thai Salad Dressing

Nutrition information per serving (1/12 of the recipe or 1.5 Tbsp):

30 Calories; 20.9 Calories from fat; 2.4 g Total Fat (0.2 g Saturated Fat; 1.5 g Monounsaturated Fat); 0 mg Cholesterol; 276 mg Sodium; 1.4 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.2 g Protein; 0.06 mg Iron; 17.3 mg Potassium; 0 mg Thiamin; 0 mg Riboflavin; 0.1 mg Niacin (NE); 0.02 mg Vitamin B6; 0.01 mcg Vitamin B12; 0.02 mg Zinc; 0.4 mcg Selenium; 0.8 mg Choline.

Sign Up or Log In to Share Your Beef-Loving Review! Cancel reply

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.

Join the herd — log in to add your voice!

Continue with Facebook

Continue with Google

20

8

20

Ingredients

Thai Salad Dressing

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Information

Campfire Steak Fajita Foil Packs

Tequila & Lime Marinated Flank Steak

Beef Fajita Steak Quesadillas

Shredded Beef Breakfast Tacos

20

8

20

Ingredients

Thai Salad Dressing

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Information

Sign Up or Log In to Share Your Beef-Loving Review! Cancel reply

Share Your Beef-Loving Experience! Cancel reply

Create an account then Cook, Save, & Share!

Related Recipes

Campfire Steak Fajita Foil Packs

Tequila & Lime Marinated Flank Steak

Beef Fajita Steak Quesadillas

Shredded Beef Breakfast Tacos