Chili Peppers and Pears

Savouring the Sweet Life

Thai Steak Salad

by

Summer has somehow slipped into September
A season symbolized by a touch of sadness and a tinge of excitement

A sizzling steak salad … a seemly solution for these sentiments

Thai Steak Salad
… originally published at the beginning of a past summer during the 100 Day Project…
Now, at the end of another summer, it is presented again … with a few revisions.

Even though September is here, we have not packed away the grill … and it is never off-season for a salad.

Happy September!

 

 

Thai Steak Salad

Number of Servings:   4

Salad Ingredients:

375 – 450 g (12-16 ounces ) flank or skirt steak

Steak marinade:
Juice and zest from 1 fresh lime
2 tablespoons (30 mL) fish sauce
1 tablespoon (15 mL) brown sugar
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) roasted sesame oil
2 teaspoons (10 mL) vegetable oil

Salad Ingredients:

3/4 cup (180 mL) cherry or grape tomatoes, halved
3/4 cup (180 mL) cooked corn, cooled
1 mango, peeled, pitted, cut into bite-size chunks
1/2 of a red or orange pepper, thinly sliced
¼ of a red onion, thinly sliced

½ cup (125 mL) fresh Thai basil leaves
¼ cup (60 mL) fresh cilantro leaves
Crisp lettuce greens

Vinaigrette:

2-3 tablespoons (30-45 mL) sweet Thai chili sauce or hot red pepper jelly, melted
Juice and zest from 1 fresh lime (about 2 tablespoons juice)
2 teaspoons (10 mL) brown sugar
1 teaspoon (5 mL) fish sauce
1 tablespoon (15 mL) roasted sesame oil
3 tablespoons (45 mL) vegetable or grapeseed oil
A dash or two of sriracha sauce (to taste)
Sea salt; freshly ground black pepper

 Method:

  1. Marinate Steak: In a glass baking dish, mix together the lime juice/zest, fish sauce, brown sugar, soy sauce and both oils.   Add steak, and ensure that there is some marinade covering the top of the steak. Cover, refrigerate for at least 1 hour, or up to 8 hours.
  2. Make Vinaigrette: In a small saucepan, over low heat, melt the jelly. Mix melted jelly with the lime juice/zest, fish sauce, and brown sugar. Whisk in both oils; season with salt, pepper, and sriracha sauce to taste.    Set aside.
  3. Cook steak: One hour before cooking, remove steak from refrigerator and let it come to room temperature.   Take steak out of the marinade (discard), and, with a paper towel, sponge off excess liquid. Sprinkle with salt and pepper. Grill steak, over high heat, for 5 minutes on each side (medium doneness). Place grilled steak to rest on a cutting board – 8-10 minutes. Slice against the grain. Season with salt and pepper if necessary.
  4. Prepare salad:  While steak is resting, combine tomatoes, corn, mango, pepper, and red onion slices in a salad bowl. Add 2-3 tablespoons of vinaigrette and gently stir to combine. Fold in Thai basil, cilantro and some crisp lettuce slices.
  5. At serving time, place some salad on each of 4 salad plates (or on a large salad platter). Arrange slices of steak on top of the salad. Drizzle with the remaining vinaigrette.
  6. Garnish with extra chopped cilantro or basil.

 

 

Comments and questions are always welcome       alex@chilipeppersandpears.com