It's a Keeper: Thai-Style Steak Salad

Last night's din-din was a recipe that has been catching my eye every time I flip through 365: No Repeats: Thai-Style Steak Salad (MYOTO: Make Your Own Take-Out). The picture at left is not the finished dish, but it just looked so pretty with all the bright veggies that I had to use this picture. This is just before you add the spinach, peanuts, coconut and steak. Mmmm....

From walking in the door with the groceries, kicking off my shoes, and cooking to getting this on the table was about 40 minutes, but I certainly didn't rush. I took my sweet time chopping stuff because I wanted it all thin and I am not a great chopper. I think if I really tried, it could have been done in 30 minutes. Yum-o!

The recipe is for 4 servings, but I made it all and just used half the spinach. Turned out to be a little bit too much food, but it was so good that it got eaten later that night by someone who will remain nameless. Here's the recipe with my comments in brackets:

3 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and grated
2 tablespoons tamari (dark aged soy sauce, found on the international aisle)
2 teaspoons hot sauce, such as Tabasco
6 tablespoons vegetable oil [I hope this use of veg oil does not start the great oil debate again - use whatever oil you like best!]
2 pounds flank steak [If you haven't tried it before - do it! It's thin, easy to cook, and turns out moist if you slice it on a hard angle against the grain.]
1 cup sweetened shredded coconut [I didn't use the coconut (I don't really like coconut and it's not South Beach friendly).]
1 tablespoon sugar [I used splenda, tasted great.]
3 tablespoons rice wine vinegar (eyeball it)
Salt and freshly ground pepper
1/2 English or seedless cucumber, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
5 radishes, thinly sliced
2 cups shredded carrots (available in pouches in the produce department)
1/2 small red onion, thinly sliced
10 fresh mint leaves, chopped [Chop it small unless you really like the taste of mint, otherwise it is a bit overpowering.]
1/4 cup fresh cilantro leaves (a generous handful), chopped
10 fresh basil leaves, chopped or torn
1 sack (12 ounces) baby spinach or 3/4 pound from bulk bins, washed and patted dry
1/4 cup unsalted roasted peanuts, chopped

Heat a grill pan or outdoor grill to high heat. [Use the outdoor grill - it's too hot to cook inside!]

In a small bowl, mix the garlic, three fourths of the grated ginger, the tamari, and hot sauce. Whisk in about 3 tablespoons of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes.

[Since I didn't use the coconut, I skipped this next step.] In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt, quickly. Remove the toasted coconut from the skillet and reserve.

In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt and pepper. Whisk in the remaining 3 tablespoons of vegetable oil in a slow, steady stream. [This will help emulsify the dressing so it won't split into oil and the other stuff.]

In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded credits, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak. [I think letting the veggies sit in the dressing for awhile was really key.]

Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes. [In my experience, it is fine after 5 minutes, but better after 10, so if you can wait that long, you should.] Thinly slice the meat on an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

8 comments:

  1. Mmmmm Rachael Ray should consider having you as her advertising agent! I'm convinced.. off to make this for dinner tonigh!

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  2. I think Rachael should consider that, but I don't think she has noticed me yet! Thanks, Carrie. I hope you like it as much as I did.

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  3. Mmmmmm... I loved it. Mmm......

    http://smileycarrie.blogspot.com/2006/07/thai-style-steak-salad.html

    Thanks for the recipe!!!

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  4. Thanks for letting me now you liked it too, Carrie. And, your pictures of it turned out wonderfully!

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  5. I'm planning to make this tonight! Thanks for the info on how to cut the steak, I've been staring at it in my fridge for weeks now trying to figure out how to cut it:)

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  6. You are welcome! I hope you enjoy it!

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  7. This is one of my all time favorite RR recipes. My only caveat is that there are a LOT of ingredients so this is kind of a special meal to impress people with. It's amazing. Another of my all time favorites is her Tex Mex Cesear Salad. We call it "Silent Salad" because you can't talk it's so good.

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  8. We had this for dinner last night and it was AMAZING! We actually used pork chops because that's what kind of meat we had on hand. I'm not necessarily a big fan of pork but my husband likes it...could not get enough of it with this marinade on it! Delish! And like the above said the flavors are mild enough that you could definitely have it for guests(adults) and not be afraid that someone won't like it.

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