Grilled Thai Beef Salad
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 1:22am

Ingredients




 cup soy sauce
 cup rice wine vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
2 pounds top sirloin or round steak
8 green onions, chopped including some of the greens
2 tablespoons shallots, chopped
2 tablespoons rice wine vinegar
1/2 cup fresh lime juice
2 teaspoons sugar
1 tablespoon dried red chilies, chopped (You can add more to taste)
2 tablespoons fish sauce
8 lettuce leaves
1 - 2 cucumbers peeled and sliced
2 tomatoes cut into wedges
1/2 cup cilantro coarsely chopped
Fresh mint sprigs for garnish





Preparation

1 To make your steak marinade, combine the first four ingredients. Marinate steak for two hours or overnight and grill over charcoal or gas grill until medium rare, allow steak to cool slightly. Slice steak against the grain in very thin slices.  2 In a bowl, combine green onions, shallots, rice wine vinegar, lime juice, sugar, red chilies and fish sauce together and mix well. You may need to adjust vinegar, sugar or red chili content according to taste. 

Place mixture over sliced steak.  3 Meanwhile place lettuce leaves, tomatoes, cucumbers and cilantro on a large serving platter. Place beef slices  over salad, drizzle with the dressing, and garnish with fresh mint.   


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Preparation

 1  To make your steak marinade, combine the first four ingredients. Marinate steak for two hours or overnight and grill over charcoal or gas grill until medium rare, allow steak to cool slightly. Slice steak against the grain in very thin slices.   2  In a bowl, combine green onions, shallots, rice wine vinegar, lime juice, sugar, red chilies and fish sauce together and mix well. You may need to adjust vinegar, sugar or red chili content according to taste. 

Place mixture over sliced steak.   3  Meanwhile place lettuce leaves, tomatoes, cucumbers and cilantro on a large serving platter. Place beef slices  over salad, drizzle with the dressing, and garnish with fresh mint.